{"title":"利用响应面法优化含有菠萝蜜籽粉、绿豆粉和磷酸亚铁的富铁挤压小吃","authors":"Aparna Kumari, Aditya Gupta, A. Chauhan","doi":"10.1186/s43014-022-00108-x","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"4 1","pages":"1-11"},"PeriodicalIF":4.0000,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology\",\"authors\":\"Aparna Kumari, Aditya Gupta, A. Chauhan\",\"doi\":\"10.1186/s43014-022-00108-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12395,\"journal\":{\"name\":\"Food Production, Processing and Nutrition\",\"volume\":\"4 1\",\"pages\":\"1-11\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2022-11-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Production, Processing and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1186/s43014-022-00108-x\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Production, Processing and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1186/s43014-022-00108-x","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology