Modeling for Comprehensive Evaluation of the Effect of Hydrocolloids on the Quality of Sweet Dumplings Using Principal Component Analysis Combined with Fuzzy Mathematics
WANG Yan, WANG Rui, ZHANG Yanyan, LIU Xingli, ZHANG Hua, WANG Hongwei
FOOD SCIENCE . 2022, (14): 68 -75 .  DOI: 10.7506/spkx1002-6630-20210705-043