efforts to improve the quality of bakery products are increasing every day. several techniques were developed for this purpose. in this study the possibility of betterment and optimization of quality properties of dough and barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. the independent process variables for baking process were do...

The product rate variation problem minimizes the variation in the rate at which different models of a common base product are produced on the assembly lines with the assumption of negligible switch-over cost and unit processing time for each copy of each model. The assumption of significant setup and arbitrary processing times forces the problem to be a two phase problem. The first phase determ...

the product rate variation problem minimizes the variation in the rate at which different models of a common base product are produced on the assembly lines with the assumption of negligible switch-over cost and unit processing time for each copy of each model. the assumption of significant setup and arbitrary processing times forces the problem to be a two phase problem. the first phase determ...