Application of Taguchi’s Experimental Design Methodology for Product Optimization in Food Engineering Mixtures

Application of Taguchi’s Experimental Design Methodology for Product Optimization in Food Engineering Mixtures

Bibliographic Details
Main Authors:	Φωτής, Σ., Μπεσσέρης, Γ., Αλαφοδήμος, Κωνσταντίνος
Format:	Article
Language:	English
Published:	2008
Online Access:	http://cris.lib2.uniwa.gr/jspui/handle/123456789/484

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