Optimization of Low Sugar Jerusalem artichoke Biscuit Formula by Response Surface Methodology and Principal Component Analysis

WU Zehe, XIONG Shuangli

Journal of Nuclear Agricultural Sciences ›› 2018, Vol. 32 ›› Issue (3) : 539-547.

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Journal of Nuclear Agricultural Sciences ›› 2018, Vol. 32 ›› Issue (3) : 539-547. DOI: 10.11869/j.issn.100-8551.2018.03.0539
Food Irradiation·Food Science

Optimization of Low Sugar Jerusalem artichoke Biscuit Formula by Response Surface Methodology and Principal Component Analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 32(3): 539-547 https://doi.org/10.11869/j.issn.100-8551.2018.03.0539

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