响应面法优化水晶月饼饼皮的制作工艺 / Optimization of Production Technology of Crystal Moon Cake Crust by Response Surface Methodology
- Resource Type
- Academic Journal
- Source
- 现代食品科技 / Modern Food Science & Technology. 28(4):429-433
- Subject
水晶月饼 质量 硬度 响应面 - Language
- Chinese
- ISSN
- 1673-9078