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Formulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts

dc.contributor.authorOuazib, M
dc.contributor.authorSağlık Aslan, Serap
dc.contributor.authorHadj Ziane-Zafour, A
dc.contributor.authorArab, Y
dc.contributor.authorHacini, K
dc.contributor.authorZaouadi, N
dc.date.accessioned2021-03-04T11:20:48Z
dc.date.available2021-03-04T11:20:48Z
dc.date.issued2019
dc.identifier.citationZaouadi N., Hadj Ziane-Zafour A., Ouazib M., Arab Y., Hacini K., Sağlık Aslan S., "Formulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts", Asian Journal of Dairy and Food Research, cilt.38, sa.4, ss.281-287, 2019
dc.identifier.othervv_1032021
dc.identifier.otherav_71dd6019-d724-4d15-8126-da833bbb3ea5
dc.identifier.urihttp://hdl.handle.net/20.500.12627/78380
dc.identifier.urihttps://doi.org/10.18805/ajdfr.dr-137
dc.language.isoeng
dc.subjectKlinik Tıp (MED)
dc.subjectSağlık Bilimleri
dc.titleFormulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts
dc.typeMakale
dc.relation.journalAsian Journal of Dairy and Food Research
dc.contributor.department, ,
dc.identifier.volume38
dc.identifier.issue4
dc.identifier.startpage281
dc.identifier.endpage287
dc.contributor.firstauthorID2207451


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