Optimizing the formulation for
reduced‐calorie
and
antioxidant‐rich
sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data
2015 ◽
Vol 80
(8)
◽
pp. E1763-E1775
◽
2008 ◽
Vol 4
(3)
◽
pp. 408-416
◽
1996 ◽
Vol 51
(1)
◽
pp. 19-35
◽
Keyword(s):
2020 ◽