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Keywords: D-optimal design
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2015) 45 (6): 845–858.
Published: 09 November 2015
... Sensory evaluation D-optimal design Mixture experiment © Emerald Group Publishing Limited 2015 Tessema Astatkie can be contacted at: astatkie@dal.ca Fortified porridges made from OFSP, soybean and moringa showed that the range for moisture, ash, crude fat, crude protein, crude fiber...
