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Optimizing Food Processing through a New Approach to Response Surface Methodology

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 design has...

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Detalles Bibliográficos
Autor principal:	Rheem, Sungsue
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998198/ https://www.ncbi.nlm.nih.gov/pubmed/36909849 http://dx.doi.org/10.5851/kosfa.2023.e7

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