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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.32 no.8, 2003년, pp.1270 - 1277
한규홍 (경희대학교 생명과학부 식품공학과) , 김병용 (경희대학교 생명과학부 식품공학과)
The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water c...
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