Optimization of baking process of highland barley by response surface methodology

doi:10.11882/j.issn.0254-5071.2020.04.015

YI Xiaocheng, NIE Qing, LI Xiongbo, YANG Shuang, WAN Ping

China Brewing ›› 2020, Vol. 39 ›› Issue (4) : 73-77.

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China Brewing ›› 2020, Vol. 39 ›› Issue (4) : 73-77. DOI: 10.11882/j.issn.0254-5071.2020.04.015

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Optimization of baking process of highland barley by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(4): 73-77 https://doi.org/10.11882/j.issn.0254-5071.2020.04.015

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