Feasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite design

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dc.contributor.authorBenali, Sonia
dc.contributor.authorBenamara, Salem
dc.contributor.authorBigan, Muriel
dc.contributor.authorMadani, Khodir
dc.date.accessioned2015-11-23T10:28:14Z
dc.date.available2015-11-23T10:28:14Z
dc.date.issued2014
dc.identifier.issn00221155
dc.identifier.urihttps://dspace.univ-boumerdes.dz/handle/123456789/2455
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofseriesJournal of Food Science and Technology/ Vol.52, N°8 (2014);pp. 4975-4984
dc.subjectCentral composite designen_US
dc.subjectDate syrupen_US
dc.subjectJellyen_US
dc.subjectSuspension of orange albedo powder in lemon juiceen_US
dc.subjectTextural propertiesen_US
dc.subjectCitrus fruitsen_US
dc.subjectDesignen_US
dc.subjectMixturesen_US
dc.subjectOil shaleen_US
dc.subjectOils and fatsen_US
dc.subjectPlanningen_US
dc.subjectSolar radiationen_US
dc.titleFeasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite designen_US
dc.typeArticleen_US

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