Optimization of Enzymatic Clarification of Green Asparagus Juice Using Response Surface Methodology
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02738.x/fullpdf
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3. Sensory evaluation and physicochemical optimization of soy-based desserts using response surface methodology;Granato;Food Chem,2010
4. Application of pectinases in the commercial sector: a review;Kashyap;Bioresour Technol,2001
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