Study on the Effects of Dough Rheological Properties Improver by Response Surface Methodology

Yang Dan, Ma Hong-xiang, Geng Zhi-ming, Yao Jin-bao, Yao Guo-cai, Zhang Xu, Zhang Ping-ping, Zhang Peng, Yang Xue-ming

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (10) : 86-90.

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Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (10) : 86-90. DOI: 10.13995/j.cnki.11-1802/ts.2012.10.027
Food and Fermentation Industries

Study on the Effects of Dough Rheological Properties Improver by Response Surface Methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(10): 86-90 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.027

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