Evaluating the effect of fat content on the properties of vanilla ice cream using principal component analysis
Crossref DOI link: https://doi.org/10.1007/s11694-019-00162-z
Published Online: 2019-05-27
Published Print: 2019-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mostafavi, Fatemeh Sadat http://orcid.org/0000-0001-8608-1101
Text and Data Mining valid from 2019-05-27
Version of Record valid from 2019-05-27
Article History
Received: 14 January 2019
Accepted: 21 May 2019
First Online: 27 May 2019