Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology
Article first published online: 1 OCT 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 3, pages 689–695, March 2014
How to Cite
Diamante, L. M., Hironaka, K., Yamaguchi, Y. and Nademude, E. (2014), Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology. International Journal of Food Science & Technology, 49: 689–695. doi: 10.1111/ijfs.12351
- Issue published online: 18 FEB 2014
- Article first published online: 1 OCT 2013
- Manuscript Accepted: 20 AUG 2013
- Manuscript Received: 25 JUL 2013
- Japanese Society for the Promotion of Science
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