USE OF EXPERIMENTAL DESIGN COUPLED TO SRC TO PREDICT BISCUIT FLOUR QUALITY / UTILISATION DES PLANS D’EXPERIENCE COUPLE A LA SRC POUR PREDIRE LA QUALITE DE LA FARINE BISCUITIERE
We developed an effective predictive tool, reliable, fast and inexpensive, that allows the determination of the flours profiles and their use for different types of biscuits technologies. We chose an extruded biscuit with organoleptic quality defects (cracks and sticking). We defined first the l...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2013-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201203&vol=3&aid=3867 |