A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach
Crossref DOI link: https://doi.org/10.1007/s00217-015-2602-z
Published Online: 2016-02-03
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Dogan, Mahmut
Aslan, Duygu
Aktar, Tugba
Goksel Sarac, Meryem
Text and Data Mining valid from 2016-02-03