Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”.Published in:Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/3136516By:Wang, Jiahua;Wang, Jun;Zhang, Xiaowei;Cheng, Jingjing;Li, QingyuPublication type:Article
Chemical composition, water vapor permeability, and mechanical properties of yuba film influenced by soymilk depth and concentration.Published in:Journal of the Science of Food & Agriculture, 2018, v. 98, n. 5, p. 1751, doi. 10.1002/jsfa.8648By:Zhang, Siran;Lee, Jaesang;Kim, YookyungPublication type:Article