Optimization of Ingredient Levels for Production of Low Calorie Herbal Basundi Using Response Surface Methodology (RSM)
| العنوان: | Optimization of Ingredient Levels for Production of Low Calorie Herbal Basundi Using Response Surface Methodology (RSM) |
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| المؤلفون: | S.N. Rajakumar, K.N. Sai Sreenivas |
| المصدر: | International Journal of Current Microbiology and Applied Sciences. 7:815-826 |
| بيانات النشر: | Excellent Publishers, 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | 0106 biological sciences, Ingredient, 0404 agricultural biotechnology, Chemistry, 010608 biotechnology, Low calorie, Production (economics), 04 agricultural and veterinary sciences, Food science, Response surface methodology, 040401 food science, 01 natural sciences |
| تدمد: | 2319-7706 2319-7692 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::b5b1866d0ae28c878ee59cfb400856ef https://doi.org/10.20546/ijcmas.2018.707.100 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........b5b1866d0ae28c878ee59cfb400856ef |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23197706 23197692 |
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