Optimization of Osmo- Dehydration Process of Honey Ginger Candy by using Response Surface Methodology
Crossref DOI link: https://doi.org/10.35940/ijeat.C5353.049420
Published Online: 2020-04-30
Update policy: https://doi.org/10.35940/beiesp.crossmarkpolicy
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Stephen, S Elizabeth Amudhini
E, Vignesh Kumar.
