Application of taguchi method in production factors of traditional spice-based ready-to-drink based on sensory responses
E3S Web of Conf., 444 (2023) 04014
Published online: 2023-11-14
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Storage life estimation of ready-to-drink wedang uwuh with accelerated shelf-life testing method
Zidan Fauzan Adhim, Mirwan Ushada, Mohammad Affan Fajar Falah and Ririn Nur AlfianiIOP Conference Series: Earth and Environmental Science 1417 (1) 012017 (2024)
https://doi.org/10.1088/1755-1315/1417/1/012017