摘要 : An ingredients mix for manufacturing fruit cream product based on milk cream was optimized. Cream, mixed fruits and sugar were the responses studied by employing the 3-factor Central Composite Rotatable Design version 8.02. The fo... 展开
作者 | Tanweer Alam Alok Jha Nistha Saraswat Jyotsana Dhasmana |
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作者单位 | |
期刊名称 | 《Journal of Dairying Foods & Home Sciences》 |
总页数 | 8 |
语种/中图分类号 | 英语 / TS25 |
关键词 | Cream Fruit cream Optimization Sensory properties |
馆藏号 | N2008EPST0008765 |