Citation: | HUANG Tingting, BAI Yujia, FENG Zuoshan, et al. Optimization of Instant Dough Slice Formula by Response Surface-Principal Component Analysis[J]. Science and Technology of Food Industry, 2021, 42(21): 197−204. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030040. |
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