Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage

Author:        

Publisher: Taylor & Francis Ltd

E-ISSN: 1532-2386|18|8|1677-1692

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.18, Iss.8, 2015-08, pp. : 1677-1692

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract