Citation: | XU Lingling, JIAO Xiaojia, CHEN Yanhong, et al. Optimization of Wheat Noodles with Compound Gels by Response Surface-Principal Component Analysis[J]. Science and Technology of Food Industry, 2023, 44(15): 221−230. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090332. |
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