The optimization of mung bean powder goat milk cheese formula and structure analysis by response surface methodology

CHANG Lan-lan et al

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (6) : 100-105.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (6) : 100-105. DOI: 10.13995/j.cnki.11-1802/ts.015661

The optimization of mung bean powder goat milk cheese formula and structure analysis by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(6): 100-105 https://doi.org/10.13995/j.cnki.11-1802/ts.015661

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