Wheat and Cassava Flour-Based Composite Formulation of Cookies: Optimization of the Ingredient’s Level by Simplex Lattice Design and Sensory Evaluation Using Fuzzy Logic
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2019 ◽
Vol 3
(2)
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pp. 109
2016 ◽
Vol 33
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pp. 114-124
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2018 ◽
Vol 42
(9)
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pp. 2983-2996
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2020 ◽
Vol 25
(4)
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pp. 744-759
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1996 ◽
Vol 1
(2)
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pp. 159-164
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