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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2007
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| 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 |