Optimization of buffalo milk pastillas de leche usingsensory acceptability criteria by Plackett-Burman and Central Composite Designs
This study aimed to optimize pastillas de leche made from Murrah buffalo milk with the sensory acceptability criteria. A Plackett-Burman Design was used to screen seven ingredient and process variables which include cornstarch, all-purpose flour, liquid glucose, refined sugar, skimmed milk, temperat...
| Published in: | CMU Graduate Journal Vol. v.11, no. n.1 (Aug. 2017), 47-50 |
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| Resource Type: | Article |
| Language: | English |
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2017
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| Subjects: |