Review of Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM)

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Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM)

Reviewed On June 06, 2018

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Reviewed on June 06, 2018

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Adiara, N. N., Joseph, B., Modou, D., Toure/kane, N. C., Didier, M. 2020. Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM). Food and Nutrition Sciences, 11(02): 113.