Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

2018 ◽  
Vol 42 (7) ◽  
pp. e13650 ◽  
Author(s):  
Muge Hendek Ertop ◽  
Yunus Coşkun
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface ◽  
Wheat Bread ◽  
Nutritional Properties

scholarly journals Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

2019 ◽  
Vol 56 (3) ◽  
pp. 1454-1461 ◽  
Author(s):  
Koki Matsushita ◽  
Ayaka Terayama ◽  
Daisuke Goshima ◽  
Dennis Marvin Santiago ◽  
Takao Myoda ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Optimization Technique ◽  
Wheat Bread ◽  
Bread Making ◽  
Whole Wheat ◽  
Whole Wheat Bread

Use of response surface methodology in shelf life extension studies of a bakery product

1988 ◽  
Vol 5 (3) ◽  
pp. 163-176 ◽  
Author(s):  
J.P Smith ◽  
S Khanizadeh ◽  
F.R van de Voort ◽  
R Hardin ◽  
B Ooraikul ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface ◽  
Life Extension ◽  
Bakery Product ◽  
Shelf Life Extension

Development of predictive preservative model for shelf life parameters of beef using response surface methodology

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 239-250 ◽  
Author(s):  
C. Chandra Mohan ◽  
K.R. Rakhavan ◽  
K. Radha Krishnan ◽  
S. Babuskin ◽  
K. Sudharsan ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Shelf Life ◽  
Response Surface
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