Optimization of the new formulation of ice cream with...

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatumandLepidium sativum) using response surface methodology (RSM)

Azari-Anpar, M., Soltani Tehrani, N., Aghajani, N., Khomeiri, M.
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Volume:
54
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2451-1
Date:
January, 2017
File:
PDF, 2.30 MB
english, 2017
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