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Application of taguchi method in production factors of traditional spice-based ready-to-drink based on sensory responses

Ririn Nur Alfiani, Mirwan Ushada, Makhmudun Ainuri and Mohammad Affan Fajar Falah

E3S Web of Conf., 444 (2023) 04014

DOI: https://doi.org/10.1051/e3sconf/202344404014

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