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simplex centroid mixture design  (Minitab Inc)

 
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    Minitab Inc simplex centroid mixture design
    Simplex Centroid Mixture Design, supplied by Minitab Inc, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/result/simplex centroid mixture design/product/Minitab Inc
    Average 86 stars, based on 1 article reviews
    simplex centroid mixture design - by Bioz Stars, 2026-05
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    Chemical and physical characteristics of the flours used in the cookie formulations.

    Journal: Foods

    Article Title: Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design

    doi: 10.3390/foods12193689

    Figure Lengend Snippet: Chemical and physical characteristics of the flours used in the cookie formulations.

    Article Snippet: The following supporting information can be downloaded at: https://www.mdpi.com/article/10.3390/foods12193689/s1 , Table S1: Statistical parameters of simplex-centroid mixture design models for the rheological properties of the cookie doughs obtained from analysis of variance; Table S2: Statistical parameters of simplex-centroid mixture design models for the technological properties of the baked cookies obtained from analysis of variance.

    Techniques: Emulsion, Activity Assay, Foaming

    Rheological properties of cookie doughs containing pre-cooked chickpea, carob, and hazelnut flours.

    Journal: Foods

    Article Title: Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design

    doi: 10.3390/foods12193689

    Figure Lengend Snippet: Rheological properties of cookie doughs containing pre-cooked chickpea, carob, and hazelnut flours.

    Article Snippet: The following supporting information can be downloaded at: https://www.mdpi.com/article/10.3390/foods12193689/s1 , Table S1: Statistical parameters of simplex-centroid mixture design models for the rheological properties of the cookie doughs obtained from analysis of variance; Table S2: Statistical parameters of simplex-centroid mixture design models for the technological properties of the baked cookies obtained from analysis of variance.

    Techniques: Viscosity