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Optimization of soy dessert on sensory, color, and rheological parameters using response surface methodology
Chattopadhyay, Sanchari, Raychaudhuri, Utpal, Chakraborty, RunuVolume:
22
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-013-0007-y
Date:
February, 2013
File:
PDF, 571 KB
english, 2013