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Optimization Process of Black Soybean Natto Using Response Surface Methodology

✍ Scribed by Ming-Chih Shih; Kai-Ts'ung Yang; Sue-Tzu Kuo

Book ID: 111405998
Publisher: Institute of Food Technologists
Year: 2009
Tongue: English
Weight: 568 KB
Volume: 74
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2009.01238.x

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