Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology

By H. Gan, R. Karim, S. Muhammad, J. Bakar, D. M. Hashim, R. Rahman. 2007

117 citations recorded by the source corpus.

Subfields: Inorganic Chemistry, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/cda826945d55d4b38890396ad47f12580b70dad7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Nutrition and Dietetics

1. E. Costell

In Plant Science

1. E. Costell
2. S. Bayarri
3. A. Tárrega

Citations in the corpus

• Food Acceptance: The Role of Consumer Perception and Attitudes (2010, background): “Consumer-orientated product 253 optimization involves the consumer in product development at an early stage 254 (Damasio et al., 1999; Gan et al., 2007, Choi et al 2007).”
• Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology (2012, background): “RSM is reported to be effective in optimizing various process parameters involving levels of ingredients and formulation such as in the production of cassava cake (14), processing sausage (15), snack food (16), biscuits dough (17), puri (18), appetizer (19), chocolate-flavors and peanut-soy beverage”