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The Scientific World Journal
Volume 2015, Article ID 684319, 7 pages
http://dx.doi.org/10.1155/2015/684319
Research Article

The Use of D-Optimal Mixture Design in Optimizing Development of Okara Tablet Formulation as a Dietary Supplement

1Halal Product Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
2Centre of Foundation Studies for Agriculture Science, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
3Department of Chemistry, Faculty of Science, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
4Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia

Received 20 January 2015; Revised 28 May 2015; Accepted 1 June 2015

Academic Editor: Pao-Chu Wu

Copyright © 2015 Nur Izzati Mohamad Zen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [1 citation]

The following is the list of published articles that have cited the current article.

  • A. Osorio-Fierros, K. Cronin, D. Ring, A. Méndez-Zavala, L. Morales-Oyervides, and J.C. Montañez, “Influence of granulation process parameters on food tablet properties formulated using natural powders ( Opuntia ficus and Chlorella spp.),” Powder Technology, 2017. View at Publisher · View at Google Scholar