Optimization of koji making technology of fermented paste cake with mushroom stalk by response surface methodology

doi:10.11882/j.issn.0254-5071.2021.02.029

CHENG Yangyang, HUI Jingru, HAO Jingxiao, HUANG Zhanwang

China Brewing ›› 2021, Vol. 40 ›› Issue (2) : 150-153.

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China Brewing ›› 2021, Vol. 40 ›› Issue (2) : 150-153. DOI: 10.11882/j.issn.0254-5071.2021.02.029

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Optimization of koji making technology of fermented paste cake with mushroom stalk by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(2): 150-153 https://doi.org/10.11882/j.issn.0254-5071.2021.02.029

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