نمایش نتایج جستجو برای
کلمات کلیدی: mixture design
موارد یافت شده: 10
1 - Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology (چکیده)2 - Optimization of nanocomposite films based on quinoa protein isolate incorporated with cellulose nanocrystal and starch (چکیده)
3 - Mixed mode (I/II) fracture energy of cement emulsified asphalt mortar under intermediate temperature (چکیده)
4 - Investigation of the main and interactive effects of mix design factors on the properties of cement emulsified asphalt mortars using Mixture Design of experiment (چکیده)
5 - Evaluation of the mixed mode (I/II) fracture toughness of cement emulsified asphalt mortar (CRTS-II) using mixture design of experiments (چکیده)
6 - The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach (چکیده)
7 - Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology (چکیده)
8 - Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design (چکیده)
9 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality (چکیده)
10 - Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach (چکیده)
