利用 d- 优化混合物设计方法研究黄原胶对无麸质波拉米粉和玉米粉面条质量的影响

IF 0.5 Q4 FOOD SCIENCE & TECHNOLOGY
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本文章由计算机程序翻译,如有差异,请以英文原文为准。
EFFECTS OF XANTHAN GUM ON THE QUALITY OF GLUTEN-FREE BORA RICE AND CORN FLOUR NOODLES USING D-OPTIMAL MIXTURE DESIGN APPROACH
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1.00
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0.00%
发文量
38
审稿时长
12 weeks
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