USE OF RESPONSE SURFACE METHODOLOGY IN THE DEVELOPMENT OF ACCEPTABLE HIGH PROTEIN BREAD
- 1 September 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (5) , 943-946
- https://doi.org/10.1111/j.1365-2621.1974.tb07282.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- The Profile Method of Flavor AnalysisPublished by Elsevier ,1957