Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

C Sarıçoban, MT Yılmaz, M Karakaya - Meat Science, 2009 - Elsevier
A three-factor Box-Behnken design was adopted for studying the simultaneous effects of
processing variables such as fat (10–30%), wheat bran (5–15%) and NaCl (0–2%) on …
被引用次数：96 相关文章 Web of Science: 53

[引用][C] Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

C SARICOBAN, MT YILMAZ, M KARAKAYA - Meat science, 2009 - pascal-francis.inist.fr
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on
chemical, textural and sensory properties of patties CNRS Inist Pascal-Francis CNRS Pascal and …

Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

C Sarıçoban, MT Yılmaz, M Karakaya - Meat Science, 2009 - infona.pl
A three-factor Box-Behnken design was adopted for studying the simultaneous effects of
processing variables such as fat (10–30%), wheat bran (5–15%) and NaCl (0–2%) on …

Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

C Sarıçoban, MT Yılmaz, M Karakaya - Meat science, 2009 - pubmed.ncbi.nlm.nih.gov
A three-factor Box-Behnken design was adopted for studying the simultaneous effects of
processing variables such as fat (10-30%), wheat bran (5-15%) and NaCl (0-2%) on …
[PDF] academia.edu

[PDF][PDF] Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

C Sarıçoban, MT Yılmaz, M Karakaya - Meat Science, 2009 - academia.edu
abstract A three-factor Box-Behnken design was adopted for studying the simultaneous
effects of processing variables such as fat (10–30%), wheat bran (5–15%) and NaCl (0–2%) …

Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties.

C Sarıçoban, MT Yılmaz, M Karakaya - Meat Science, 2009 - europepmc.org
A three-factor Box-Behnken design was adopted for studying the simultaneous effects of
processing variables such as fat (10-30%), wheat bran (5-15%) and NaCl (0-2%) on …

[引用][C] Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

C Sarıçoban, MT Yılmaz, M Karakaya - Meat Science, 2009 - cir.nii.ac.jp
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt
on chemical, textural and sensory properties of patties | CiNii Research CiNii 国立情報学研究所 …

[引用][C] Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

C SARICOBAN, MT YILMAZ, M KARAKAYA - Meat science, 2009 - Elsevier

[引用][C] Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

C Sarıçoban, MT Yılmaz, M Karakaya - 2009