Optimisation of cake fat quantity and composition using response surface methodology
Version of Record online: 28 NOV 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 3, pages 468–476, March 2013
How to Cite
Ferrari, I., Alamprese, C., Mariotti, M., Lucisano, M. and Rossi, M. (2013), Optimisation of cake fat quantity and composition using response surface methodology. International Journal of Food Science & Technology, 48: 468–476. doi: 10.1111/ijfs.12018
- Issue online: 25 JAN 2013
- Version of Record online: 28 NOV 2012
- Manuscript Accepted: 11 SEP 2012
- Manuscript Received: 15 JUN 2012
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