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Science and Technology of Food Industry > 2014 > (12): 36-37.

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[1]	CHEN Yuexing, LI Huixin, LI Yawen, GAO Mengqing. Optimization of Extraction Process of Crude Polysaccharide from Siraitia grosvenorii and Development of Pressed Candy[J]. Science and Technology of Food Industry, 2023, 44(5): 158-165. DOI: 10.13386/j.issn1002-0306.2022050094
[2]	WANG Yaning, ZHANG Gaopeng, YE Songmei, ZHANG Anqiang. Research Process of Preparation Methods and Product Development of Tablet Candy[J]. Science and Technology of Food Industry, 2022, 43(10): 426-433. DOI: 10.13386/j.issn1002-0306.2021050259
[3]	SHEN Guan-yuan, MI Shun-li, GAO Cheng-hai, LI Qiong, HE Shun-li, DENG Jia-gang, YI Xiang-xi. Optimization of Formula and Technology of Tabletting Candy of Avicennia marina Fruit[J]. Science and Technology of Food Industry, 2019, 40(18): 121-126. DOI: 10.13386/j.issn1002-0306.2019.18.020
[4]	WU Cun-bing, LI Hong-tao, LI Xi-teng, WU Jun-yan, TIAN Lin-shuang, LIU Fang-qin, LI Xue. Study on processing method of cake with sugar-free and Dioscorea opposita Thunb[J]. Science and Technology of Food Industry, 2014, (19): 242-246. DOI: 10.13386/j.issn1002-0306.2014.19.043

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