Optimization and Production of Flavored Dairy Dessert Containing Grape Juice Concentrate, Gelatin and Cream Using Response Surface Methodology
نویسندگان
چکیده
منابع مشابه
optimization of xanthan gum production from grape juice concentrate using plackett-burman design and response surface methodology
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ژورنال
عنوان ژورنال: Journal of Food and Nutrition Research
سال: 2019
ISSN: 2333-1119
DOI: 10.12691/jfnr-7-8-7