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Application of the Taguchi Method to Develop Pitaya Fruit Bread with Optimal Color, Volume, and Taste

by Hung-Ju Tsai and Chan-Chiung Liu

Journal of Food and Nutrition Research. 2022, 10(5), 357-365. DOI: 10.12691/jfnr-10-5-4
Pub. Date: May 16, 2022Views: 6766 Downloads: 7690Like: 2

Pitaya fruit Pitaya fruit bread Taguchi method texture profile analysis sensory evaluation

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