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中文
Optimization of the Preparation of Fat Substitutes Using Plackett-Burman Design Combined with Box-Behnken Response Surface Methodology
AN Panyu, WANG Jingxin, XIAO Lan, LI Xiexin, LI Wei, LIANG Xinmei
FOOD SCIENCE . 2020, (
10
): 255 -264 . DOI: 10.7506/spkx1002-6630-20190506-038