Optimization of ingredients for the manufacture of soft-serve ice-cream (Softy) by response surface methodology (RSM)
H K Sharma, K Prasad, S Jindal, P Sood, H PandeyVolume:
56
Year:
2003
Language:
english
Pages:
4
DOI:
10.1046/j.1471-0307.2003.00069.x
File:
PDF, 168 KB
english, 2003