Ethanol production from carob extract by using Saccharomyces cerevisiae

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

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Some New Three Level Designs for the Study of Quantitative Variables

George E. P. Box, D. W. Behnken · Technometrics · 1960 · 3.9K citations

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Processing and characterization of carob powder

Adel M. Yousif · Food Chemistry · 2000 · 230 citations

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