Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability
2001 ◽
Vol 213
(4-5)
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pp. 323-328
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Keyword(s):
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2012 ◽
Vol 19
(6)
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pp. 841-848
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2011 ◽
Vol 49
(1)
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pp. 103-109
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Keyword(s):
Optimizing Processing Conditions for Chemical Peeling of Potatoes using Response Surface Methodology
1993 ◽
Vol 58
(4)
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pp. 821-826
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2014 ◽
Vol 23
(4)
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pp. 1121-1128
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2010 ◽
Vol 4
(2)
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pp. 62-70
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2006 ◽
Vol 86
(10)
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pp. 1452-1459
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