Optimization of the level of ingredients for functional dairy beverage using response surface methodology (RSM)

  • P. Shukla, U. Bajwa, S. Sharma
  • Acta Alimentaria, September 2014, Akademiai Kiado
  • DOI: 10.1556/aalim.43.2014.3.6

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http://dx.doi.org/10.1556/aalim.43.2014.3.6