Quality Characteristics of Noodles Produced from Soybean Protein Concentrate and Sweet Potato Starch: A Principal Component and Polynomial Cubic Regression Model Approach
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DOI: 10.1080/15428052.2020.1759168
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摘要: The study aimed at evaluating the chemical, culinary and sensory attributes of noodles formulated from an orange-flesh sweet potato starch soybean protein concentrate (SPC). derived polynom...
sci-hub.st 参考文章(27)
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