Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology

Published 2008 View Full Article

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Title
Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology
Authors
Keywords
-
Journal
Food and Bioprocess Technology
Volume 2, Issue 1, Pages 109-114
Publisher
Springer Nature
Online
2008-11-11
DOI
10.1007/s11947-008-0156-9

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