Optimization of Emulsifier Combinations to Stabilize Cooked Dajiang, a Fermented Soybean Paste in North China, by Response Surface Methodology
GAO Yawen, LI Hongmei, ZHENG Hongyan, SHI Junhua
FOOD SCIENCE . 2019, (24): 281 -286 .  DOI: 10.7506/spkx1002-6630-20181117-198