Application of Fuzzy Evaluation and Response Surface Methodology for the Formulation of Walnut Paste Nutritious Breakfast
LI Rong1, YI Xin2, MA Li1, XING Ya-ge1, RAO Yu1, CHE Zhen-ming1,*
FOOD SCIENCE . 2014, (16): 267 -272 .  DOI: 10.7506/spkx1002-6630-201416051