Response surface methodology in the development of rice flour yeast breads: sensory evaluation von YLIMAKI, G., HAWRYSH, Z.J., HARDIN, R.T., THOMSON, A.B.R.

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Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements von YLIMAKI, G., HAWRYSH, Z.J., HARDIN, R.T., THOMSON, A.B.R.

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Effects of a Non-Absorbable Antioxidant on Canola Oil Stability to Accelerated Storage and to a Frying Temperature von Vaisey-Genser, M., Ylimaki, G.

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The selection of levels of canola oil, water, and an emulsifier system in cake formulations by response-surface methodology von Vaisey-Genser, M, Ylimaki, G, Johnston, B

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Pea Protein Concentrate for Partial Replacement of Egg Albumin in Sponge Cakes - Identification of Critical Independent Variables Using Response Surface Methodology von Betker, S., Watts, B., Ylimaki, G.

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Designing a Liquid Oil Cake Formulation Using Response Surface Methodology von Ylimaki, G., Vaisev-Genser, M., Johnston, B.

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Application of Response Surface Methodology for Development of Rice Flour Yeast Breads — Sensory Measurements von Ylimaki, G., Hawrysh, Z.J., Hardin, R.T., Thomson, A.B.R.

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Optimizing the Accuracy and Compactness of Multi-view Reconstructions von Ylimäki, Markus, Kannala, Juho, Heikkilä, Janne

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