Pysicochemical, bioactive, and sensory properties of persimmon-based ice cream: technique for order preference by similarity to ideal solution to determine optimum concentration.

Autor:	Karaman, Safa1 skaraman@erciyes.edu.tr, Said Toker, Ömer2, Yüksel, Ferhat3, Çam, Mustafa1, Kayacier, Ahmed1, Dogan, Mahmut1
Zdroj:	Journal of Dairy Science. Jan2014, Vol. 97 Issue 1, p97-110. 14p.
Databáze:	Business Source Ultimate
Externí odkaz:	Zobrazit plný text záznamu