FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (10): 32-33.
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LUO Cang-Xue
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Abstract: The technology of processing instant pea powder was studied with orthogonal design .The result showed the optimun technical conditions of the different processes of instant pea powder production.
Key words: Instant pea powder Technology Orthogonal design
LUO Cang-Xue. Study on Processing Technology of Instant Pea Powder[J]. FOOD SCIENCE, 2000, 21(10): 32-33.
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