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Process Optimization for the Preparation of Chocolate Spread Incorporating Whey Protein Concentrate, Cocoa Powder, Olive Oil and Butterfat Using Response Surface Methodology
Kumar, PawanLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12284
Date:
July, 2014
File:
PDF, 2.07 MB
english, 2014