Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology

This publication has 18 references indexed in Scilit:

• Synergism on antioxidant activity between natural compounds optimized by response surface methodology
  European Journal of Lipid Science and Technology, 2009
• PROCESS DEVELOPMENT AND OPTIMIZATION FOR FREEZE‐DRYING OF NATURAL ORANGE JUICE
  Journal of Food Process Engineering, 2009
• Diversity in the determinants of food choice: A psychological perspective
  Food Quality and Preference, 2009
• OPTIMIZATION OF MANUFACTURE OF ALMOND PASTE COOKIES USING RESPONSE SURFACE METHODOLOGY
  Journal of Food Process Engineering, 2009
• Textural properties of mango soy fortified probiotic yoghurt: optimisation of inoculum level of yoghurt and probiotic culture
  International Journal of Food Science and Technology, 2009
• The rheological behaviour of low fat soy‐based salad dressing
  International Journal of Food Science and Technology, 2008
• Estimation of water activity from pH and °Brix values of some food products
  Food Chemistry, 2008
• Effect of nutrition and health claims on the acceptability of soyamilk beverages
  International Journal of Food Science and Technology, 2006
• Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments
  Food Chemistry, 2006
• A Quantitative Assay for Lycopene That Utilizes Reduced Volumes of Organic Solvents
  Journal of Food Composition and Analysis, 2002