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Journal: Processes, 2020
Volume: 8
Number: 797
797
Article: Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition
Authors: by Mohd Salahuddin Mohd Basri, Nurain Mohd Jais, Alifdalino Sulaiman, Mohd Zuhair Mohd Nor, Nor Nadiah Abdul Karim Shah and Siti Hajar Ariffin
Link: https://www.mdpi.com/2227-9717/8/7/797

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