Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology

Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology

The optimum formulation for production of a Malaysian traditional baked cassava cake was determined using response surface methodology (RSM). Effects of amount of ingredients such as sugar (10–30%) and coconut milk (15–35%) on the textural characteristics (hardness and chewiness) and sensory qualiti...

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Bibliographic Details
Main Authors: Gan, H. E., Karim, Roselina, Syed Muhammad, Sharifah Kharidah, Bakar, Jamilah, Mat Hashim, Dzulkifly, Abdul Rahman, Russly
Format: Article
Language:English
English
Published: Elsevier 2007
Online Access:http://psasir.upm.edu.my/id/eprint/7102/1/Optimization%20of%20the%20basic%20formulation%20of%20a%20traditional%20baked%20cassava%20cake%20using%20response%20surface%20methodology.pdf

Internet

http://psasir.upm.edu.my/id/eprint/7102/1/Optimization%20of%20the%20basic%20formulation%20of%20a%20traditional%20baked%20cassava%20cake%20using%20response%20surface%20methodology.pdf

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