Development and fuzzy modeling of viscosity of new Halawa (Sesami) products
Halawa industry is very well developed and constantly trying to obtain some competitive products through improving their product quality and to produce new products. Halawa quality products is mainly determined by features such as texture, shape, colour, flavour, and overall acceptance. Halawa are t...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500410X |
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