Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology

Fouling behavior of coconut milk at pasteurization temperatures

(2010) Phavanee Narataruksa et al.   APPLIED THERMAL ENGINEERING

Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa)

(2009) Ebiokpo Rebecca Aminigo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Familiarity and purchasing intention of Belgian consumers for fresh and processed tropical fruit products

(2008) Sara Sabbe et al.   British Food Journal

Response surface methodology (RSM) as a tool for optimization in analytical chemistry

(2008) Marcos Almeida Bezerra et al.   TALANTA

Development of shelf stable pepper based appetizers by response surface methodology (RSM)

(2007) D.D. Wadikar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data

(2007) R.P. Deshpande et al.   LWT-FOOD SCIENCE AND TECHNOLOGY