Physical Stability Assessment and Sensory Optimization of a Dairy-Free Emulsion Using Response Surface Methodology

标题
Physical Stability Assessment and Sensory Optimization of a Dairy-Free Emulsion Using Response Surface Methodology
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 3, Pages S149-S155
出版商
Wiley
发表日期
2010-02-04
DOI
10.1111/j.1750-3841.2010.01514.x

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