Optimization of a combined factors technology for preserving banana purée to minimize colour changes using the response surface methodology
- 1 May 1996
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 28 (3-4) , 307-322
- https://doi.org/10.1016/0260-8774(95)00036-4
Abstract
No abstract availableKeywords
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