Optimisation of low calorie mixed fruit jelly by response surface methodology

Published 2007 View Full Article

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Title
Optimisation of low calorie mixed fruit jelly by response surface methodology
Authors
Keywords
-
Journal
FOOD QUALITY AND PREFERENCE
Volume 19, Issue 1, Pages 79-85
Publisher
Elsevier BV
Online
2007-07-06
DOI
10.1016/j.foodqual.2007.06.010

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