Using the extreme vertices mixture design approach to assess dulce de leche with whey
<p>This study aimed to use extreme vertices design approach to find the best formulation for dulce de leche with added whey. The assays were carried out with three components, namely sugar, milk, and whey, with three repetitions in the central point for a total of 11 assays. The extremes for m...
| Үндсэн зохиолчид: | , , |
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| Формат: | Өгүүллэг |
| Хэл сонгох: | English |
| Хэвлэсэн: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2015-04-01
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| Цуврал: | Revista do Instituto de Latícinios Cândido Tostes |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.revistadoilct.com.br/rilct/article/view/354 |