Application of response surface methodology for the optimization of oxidants in wheat flour

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Simultaneous Optimization of Several Response Variables

George C. Derringer, Ronald C. Suich · Journal of Quality Technology · 1980 · 5.1K citations

Architecture, Materials Engineering, Design Optimization +15

Rheology and the breadmaking process

B.J. Dobraszczyk, Marco P. Morgenstern · Journal of Cereal Science · 2003 · 598 citations

Engineering, Food Science, Food Engineering +10

The glutenin macropolymer of wheat flour doughs

Megan P. Lindsay, John H. Skerritt · Trends in Food Science & Technology · 1999 · 213 citations

Agriculture, Chemistry, Food Science +13

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

G. Doxastakis, I. Zafiriadis, Maria Irakli et al. · Food Chemistry · 2002 · 209 citations

Agriculture, Food Science, Nutritional Sciences +14