Citation: | XIE Gui-mian, YANG Pei-xin, ZHENG Rui-dong, LUO Ji-feng. Optimization of formulation of compound Chinese yam and purple sweet potato jelly by Response Surface Methodology[J]. Science and Technology of Food Industry, 2016, (16): 285-289. DOI: 10.13386/j.issn1002-0306.2016.16.048 |
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