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机译:响应面法优化红外-微波组合烤箱中年糕的烘烤
Department of Food Engineering Middle East Technical University 06531 Ankara Turkey;
Department of Food Engineering Middle East Technical University 06531 Ankara Turkey;
Department of Food Engineering Middle East Technical University 06531 Ankara Turkey;
Infrared; Microwave; Optimization; Response surface methodology; Rice cake;
机译:通过响应面法优化年糕在红外-微波组合烤箱中的烘烤。
机译:响应面法优化红外-微波组合烤箱中烘烤的豆饼配方
机译:响应面法优化卤素灯-微波组合烤箱中的面包烘烤
机译:用微波和红外微波组合烘焙蛋糕凝胶化度的变化
机译:混合射流和微波(JIM)烤箱烘烤过程的数值模拟和实验研究。
机译:响应面法优化红外-微波组合烤箱中烘烤的豆饼配方
机译:响应面法制备红外微波组合炉烘烤的大豆蛋糕配方优化