The novel contribution of Taguchi methods and texture profile analysis applied to the optimisation of laboratory-based biscuit manufacturing

Lynne Baxter; R. Blackhall; J.  Ritchie; I. Black

The novel contribution of Taguchi methods and texture profile analysis applied to the optimisation of laboratory-based biscuit manufacturing

Lynne Baxter, R. Blackhall, J. Ritchie, I. Black

The York Management School

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	273-293
Number of pages	20
Journal	Proceedings of the IMechE
Volume	220, Part B Journal of Engineering Manufacturing
Publication status	Published - 2006

Cite this

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title = "The novel contribution of Taguchi methods and texture profile analysis applied to the optimisation of laboratory-based biscuit manufacturing",

author = "Lynne Baxter and R. Blackhall and J. Ritchie and I. Black",

year = "2006",

language = "English",

volume = "220, Part B Journal of Engineering Manufacturing",

pages = "273--293",

journal = "Proceedings of the IMechE",

}

TY - JOUR

T1 - The novel contribution of Taguchi methods and texture profile analysis applied to the optimisation of laboratory-based biscuit manufacturing

AU - Baxter, Lynne

AU - Blackhall, R.

AU - Ritchie, J.

AU - Black, I.

PY - 2006

Y1 - 2006

M3 - Article

VL - 220, Part B Journal of Engineering Manufacturing

SP - 273

EP - 293

JO - Proceedings of the IMechE

JF - Proceedings of the IMechE

ER -