Optimizing Food Processing through a New Approach to Response Surface Methodology
Abstract In a previous study, ‘response surface methodology (RSM) using a fullest balanced model’ was proposed to improve the optimization of food processing when a standard second-order model has a significant lack of fit. However, that methodology can be used when each factor of the experimental d...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer Nature
2023-03-01
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| Schriftenreihe: | Food Science of Animal Resources |
| Schlagworte: | |
| Online-Zugang: | https://doi.org/10.5851/kosfa.2023.e7 |
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