Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology.

Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology.

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http://www.wikidata.org/entity/Q42742936
Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology.Process optimization for enzyme aided clarification of watermelon juice.Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverageOptimization of a process for high fibre and high protein biscuitDevelopment of shelf-stable, ready-to-eat (RTE) shrimps ( Litopenaeus vannamei ) using water activity lowering agent by response surface methodology.Optimization of reaction parameters of acidolysis reaction between mustard oil and capric acid by using Thermomyces lanuginosus lipase.Quality characteristics of gluten free bread from barnyard millet-soy flour blends.Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress.Optimization of technological parameters for preparation of lycopene microcapsulesExtraction of anthocyanins from pericarp and lipids from seeds of mangosteen (Garcinia mangostana L.) by Ultrasound-assisted extraction (UAE) and evaluation of pericarp extract enriched functional ice-creamAcid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology.Investigation of different parameters on acrylamide production in the fried beef burger using Taguchi experimental design.Soy whey based medium for optimized phytase activity in Saccharomyces cerevisiae MTCC 5421 and α-D-galactosidase and antibacterial activities in Lactobacillus plantarum MTCC 5422 by response surface methodology.Optimization of ingredient levels for the development of peanut based fiber rich pasta.Optimization of the formulation and technology of pearl millet based 'ready-to-reconstitute' kheer mix powder.Optimization of extracting stachyose from Stachys floridana Schuttl. ex Benth by response surface methodology.Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses.
P2860

Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology.

Item
http://www.wikidata.org/entity/Q42742936
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
2010年论文
@zh
2010年论文
@zh-cn
name
Influence of processing parame ...... response surface methodology.
@en
Influence of processing parame ...... response surface methodology.
@nl
type
label
Influence of processing parame ...... response surface methodology.
@en
Influence of processing parame ...... response surface methodology.
@nl
prefLabel
Influence of processing parame ...... response surface methodology.
@en
Influence of processing parame ...... response surface methodology.
@nl
P1433
P1476
P2093
P2860
P2888
P304
P31
P356
P433
P478
P50
P577
P5875
P698
P932
P356
P1433
P1476
Influence of processing parame ...... response surface methodology.
@en
P2093
P2860
P2888
P304
P31
P356
P433
P478
P50
P577
P5875
P698
P932