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Optimization of soy dessert on sensory, color, and rheological parameters using response surface methodology

✍ Scribed by Chattopadhyay, Sanchari; Raychaudhuri, Utpal; Chakraborty, Runu

Book ID: 121704848
Publisher: The Korean Society of Food Science and Technology
Year: 2013
Tongue: English
Weight: 571 KB
Volume: 22
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-013-0007-y

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