基于模糊数学感官和响应面法研制豆渣麻花及品质分析 / Development and Quality Analysis of Okara Fried Dough Twist Based on Fuzzy Mathematics Sensory and Response Surface Methodology
- Resource Type
- Academic Journal
- Source
- 食品工业科技 / Science and Technology of Food Industry. 43(9):203-211
- Subject
豆渣;麻花;模糊数学感官评价法;响应面法;品质分析 - Language
- Chinese
- ISSN
- 1002-0306