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

China Brewing ›› 2022, Vol. 41 ›› Issue (10) : 134-139.

PDF(2765 KB)
PDF(2765 KB)
China Brewing ›› 2022, Vol. 41 ›› Issue (10) : 134-139. DOI: 10.11882/j.issn.0254-5071.2022.10.023
Applied Technology

Optimization of processing technology of low-salt buckwheat bean paste by fuzzy mathematical sensory evaluation and response surface method

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(10): 134-139 https://doi.org/10.11882/j.issn.0254-5071.2022.10.023

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2765 KB)

Accesses

Citation

Detail
Sections
Recommended
Address: No.70 Yangqiao,Fengtai District,Beijing,China
Postcode: 100068
Phone: 010-83152738/83152308　
FAX: 010-83152738
E-mail: zgnzzz@163.com
Visited
Total visitors:
Visitors of today:
Now online:
京ICP备12027196号

/

〈 〉