Optimization of Processing Parameters for Long Shelf-life Bread Using Response Surface Methodology

Chinese Agricultural Science Bulletin ›› 2011, Vol. 27 ›› Issue (7) : 478-482. DOI: 10.11924/j.issn.1000-6850.2010-2834
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Optimization of Processing Parameters for Long Shelf-life Bread Using Response Surface Methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2011, 27(7): 478-482 https://doi.org/10.11924/j.issn.1000-6850.2010-2834

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