Recipe optimization of stone-milled whole wheat noodles by response surface design and entropy weight method

CAI Mengdi, LI Yuhui, SHEN Chunxia, XIONG Shuangli, LI Feng, ZHANG Congrong, XIONG Dequan, TANG Dan

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (5) : 259-266.

PDF(1876 KB)
PDF(1876 KB)
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (5) : 259-266. DOI: 10.13995/j.cnki.11-1802/ts.034210

Recipe optimization of stone-milled whole wheat noodles by response surface design and entropy weight method

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(5): 259-266 https://doi.org/10.13995/j.cnki.11-1802/ts.034210

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1876 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉