Table of Contents
Journal of Food Processing
Volume 2015 (2015), Article ID 785042, 7 pages
http://dx.doi.org/10.1155/2015/785042
Research Article

Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study

1School of Public Health, Weifang Medical University, Weifang 261053, China
2Medicine Research Center, Weifang Medical University, Weifang 261053, China

Received 3 April 2015; Revised 9 June 2015; Accepted 10 June 2015

Academic Editor: Vassiliki Oreopoulou

Copyright © 2015 Xia Wang and Tianliang Zhang. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Xia Wang and Tianliang Zhang, “Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study,” Journal of Food Processing, vol. 2015, Article ID 785042, 7 pages, 2015. doi:10.1155/2015/785042