Formulation Optimization of Extruded Sesame-Based Food Products Using Mixture Design and Fuzzy Evaluation
ZHANG Xun, ZHANG Lixia, LU Xin, ZHANG Yingnan, GAO Wenchao
FOOD SCIENCE . 2018, (4): 248 -253 .  DOI: 10.7506/spkx1002-6630-201804037