Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties
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Springer
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info:eu-repo/semantics/closedAccess
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10.1007/s11694-018-9857-6
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Journal Of Food Measurement And Characterization
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12
Issue
4
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info:eu-repo/semantics/closedAccess











