DocumentCode :
18309
Title :
Development of low fat imitation ice cream made from taro
Author :
Yung-Ho Chang استاد مشاور , Ting-Jang Lu استاد راهنما
University :
Ethesys
Grade :
نامعلوم
Major :
Master )Masters Thesis(
Number of pages :
0
Publish Date :
2001
Keyword :
Low solid content , RSMt , Response surface methodology , Emulsin stabilizer , Principal component , analysis)PCA( , Frozen dessert , taro
Note :
01
Language :
انگليسي
Link To Document :
https://search.ricest.ac.ir/dl/search/defaultta.aspx?DTC=17&DC=18309
