Optimization of Extrusion Technology of Wheat Bran by Response Surface Methodology

doi:10.13995/j.cnki.11-1802/ts.2010.11.031

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (11) : 121-124. DOI: 10.13995/j.cnki.11-1802/ts.2010.11.031

Food and Fermentation Industries

Optimization of Extrusion Technology of Wheat Bran by Response Surface Methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(11): 121-124 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.11.031

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