Optimization of the Production of Liquid Coffee Creamer by Using Different Ingredient: Taguchi Methodology | AVESİS

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Optimization of the Production of Liquid Coffee Creamer by Using Different Ingredient: Taguchi Methodology

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DOĞAN M., DURMUŞ G., ŞENYİĞİT E.

IV International Conference on Food Chemistry and Technology, 5 - 07 November 2018

Publication Type: Conference Paper / Summary Text
Erciyes University Affiliated: Yes