Sotomayor Vinan, Pablo Andres, Department of Kinesiology, Health, Food and Nutritional Sciences, University of Wisconsin-Stout, Menomonie, WI, 54751, USA
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Vol 7, No 1 (2023) - Articles
Optimization of Coffee-Gelatin Shot Formulations Based on Physicochemical, Rheological and Sensory Properties Using Response Surface Methodology
Abstract PDF
Journal of Food Industry (ISSN: 1948-545X) Email: jfi@macrothink.org
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