摘要
以影响月饼皮质量的加糖量、加油量、用水量和乳化剂的用量为正交试验的4因素,设计4个水平,承压力、剪切力和客重做为月饼皮的感官定量评价指标,采用模糊数学的方法对最终实验结果进行评判。
出处
《食品工业》
北大核心
1995年第4期35-37,共3页
The Food Industry
同被引文献22
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二级引证文献10
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