Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 34 Issue 4
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- Pages.557-566
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- 2005
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
DOI QR Code
Optimization for the Physical Properties of Steamed Foam Cakes Prepared with Single-stage Method by Response Surface Methodology
반응표면 분석법에 의한 단단계법 거품형 찜 케이크의 물리적 특성의 최적화
- Kwhak, Sung-Ho (Dept. of Hotel Food Science, Shinsung College) ;
- Jang, Myung-Sook (Dept. of Food Science and Nutrition, Dankook University)
- Published : 2005.04.01
Abstract
In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time
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References
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