Process development for stabilization of sugarcane juice using response surface methodology

标题
Process development for stabilization of sugarcane juice using response surface methodology
作者
关键词
Response surface methodology, Sugarcane juice, Stabilization, Shelf life
出版物
Journal of Food Measurement and Characterization
Volume 10, Issue 4, Pages 727-737
出版商
Springer Nature
发表日期
2016-06-17
DOI
10.1007/s11694-016-9357-5

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