G.L. Ylimaki

Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation

G.L. Ylimaki, Z.J. Hawrysh, R. T. Hardin et al. · Journal of Food Science · 1991 · 78 citations

Food Chemistry, Engineering, Response Surface Methodology +13

Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements

G.L. Ylimaki, Z.J. Hawrysh, R. T. Hardin et al. · Journal of Food Science · 1988 · 64 citations

Food Chemistry, Engineering, Instron Firmness +8

The selection of levels of canola oil, water, and an emulsifier system in cake formulations by response-surface methodology.

M. Vaisey‐Genser, G.L. Ylimaki, Brian T. Johnston · Europe PMC (PubMed Central) · 1987 · 35 citations

Canola Oil, Food Colloid, Cake Formulations +5

Effects of a Non-Absorbable Antioxidant on Canola Oil Stability to Accelerated Storage and to a Frying Temperature

M. Vaisey‐Genser, G.L. Ylimaki · Canadian Institute of Food Science and Technology Journal · 1985 · 11 citations

Food Chemistry, Frying Temperature, Food Analysis +8

Baking with canola oil products.

M. Vaisey‐Genser, G.L. Ylimaki · Cereal Foods World · 1989 · 10 citations

Food Chemistry, Health Sciences, Food Engineering +4