Art
J-GLOBAL ID:200902001901581744
Reference number:87A0287108
The selection of levels of canola oil, water, and an emulsifier system in cake formulations by response-surface methodology.
応答曲面法を利用したケーキ処方上のカノーラ油,水,乳化剤システムのレベルの選択
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Jan. 1987