响应面试验优化绿豆粉山羊奶干酪的制备工艺及其结构分析
常兰兰 , 仲玉备 , 王少博 , 等
The optimization of mung bean powder goat milk cheese formula and structure analysis by response surface methodology
CHANG Lan-lan et al
食品与发酵工业
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2018, (6): 100
-105
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DOI: 10.13995/j.cnki.11-1802/ts.015661
