模糊数学感官评价结合响应面法优化低盐荞麦豆酱生产工艺
江鹏，肖龙泉，陈雪玲，兰小艳，蒋宇海
Optimization of processing technology of low-salt buckwheat bean paste by fuzzy mathematical sensory evaluation and response surface method
JIANG Peng, XIAO Longquan, CHEN Xueling, LAN Xiaoyan, JIANG Yuhai
中国酿造
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2022, (10): 134
-139
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DOI: 10.11882/j.issn.0254-5071.2022.10.023
