Evaluation of Sugar‐Acid‐Sweetness Relationships in Orange Juice by a Response Surface Approach
- 1 September 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (5) , 903-907
- https://doi.org/10.1111/j.1365-2621.1965.tb01863.x
Abstract
SUMMARY: The effects of added sugar and acid on the sweetness of orange juice were evaluated by the response surfaces estimated from a central composite, second‐order design in incomplete blocks. First‐order polynomials were sufficient to describe intensity responses, but a second‐order polynomial was needed to describe acceptability.This publication has 9 references indexed in Scilit:
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