Open AccessOptimization of processing formula of taro camllia oil cookies by response surface methodology
Author(s) -
Yuhua Xie,
Xinwen Guo,
Feifei Shang
Publication year - 2022
Publication title -
technology audit and production reserves
Language(s) - English
Resource type - Journals
eISSN - 2706-5448
pISSN - 2664-9969
DOI - 10.15587/2706-5448.2022.255790
Subject(s) - food science , aroma , mathematics , sweetness , flavour , sugar , flavor , camellia , mouthfeel , response surface methodology , chemistry , horticulture , raw material , biology , statistics , organic chemistry