Consumer optimization of winter squash (cucurbita maxima duchesne) ice cream using mixture responce surface methodology

Consumer optimization of winter squash (cucurbita maxima duchesne) ice cream using mixture responce surface methodology

An acceptable winter squash ice cream was developed using consumer optimization and standardization following the mixture response surface methodology (RSM). The component avriables set for the optimization procedure were evaporated milk, squash and white refined sugar which comprised 46% of the to...

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Bibliographic Details
Main Author: Magdaraog,Liezel G.
Other Authors: Villarino, Blanca J.
Format: Thesis
Language:English
Published: 2010.
Subjects:
Ice cream, ices, etc.
Squash.