Standardization of Levels of Mahua Pulp (Fresh and Dried), Semolina, Guar Gum for Development of Pasta Using Response Surface Methodology (RSM) Technique

Publication Details

Journal
SPIRE - Sciences Po Institutional REpository
Published
2025-09-25
Primary Topic
Mathematics, Computing, and Information Processing
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article
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article

Standardization of Levels of Mahua Pulp (Fresh and Dried), Semolina, Guar Gum for Development of Pasta Using Response Surface Methodology (RSM) Technique

SPIRE - Sciences Po Institutional REpository
Mathematics, Computing, and Information Processing
article

Standardization of Levels of Mahua Pulp (Fresh and Dried), Semolina, Guar Gum for Development of Pasta Using Response Surface Methodology (RSM) Technique

article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Openalex Percentile: Top 44%
Mathematics, Computing, and Information Processing
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Standardization of Levels of Mahua Pulp (Fresh and Dried), Semolina, Guar Gum for Development of Pasta Using Response Surface Methodology (RSM) Technique · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS