Optimization of wolfberry powder anticaking process by response surface methodology

XU Hao, LI Shi-yao, ZHAO Yu-hui, BU Ning-xia, LIU Dun-hua

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (11) : 216-221.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (11) : 216-221. DOI: 10.13995/j.cnki.11-1802/ts.016543

Optimization of wolfberry powder anticaking process by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(11): 216-221 https://doi.org/10.13995/j.cnki.11-1802/ts.016543

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