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张勋，张丽霞，芦鑫，张迎楠，高文超

Formulation Optimization of Extruded Sesame-Based Food Products Using Mixture Design and Fuzzy Evaluation

ZHANG Xun, ZHANG Lixia, LU Xin, ZHANG Yingnan, GAO Wenchao

食品科学 . 2018, (4): 248 -253 . DOI: 10.7506/spkx1002-6630-201804037