Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
2021 ◽
Vol 765
(1)
◽
pp. 012042
Keyword(s):
2010 ◽
Vol 45
(10)
◽
pp. 1980-1992
◽
Keyword(s):
2018 ◽
Vol 73
(3)
◽
pp. 228-234
◽
Keyword(s):
Keyword(s):
2018 ◽
Vol 24
(4)
◽
pp. 309-320