Journal of Food Processing / 2015 / Article / Fig 2

Research Article

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

Figure 2

Effects of interactions among gluten, GOD, and PE on the sensory evaluation value of steamed bread.

We are committed to sharing findings related to COVID-19 as quickly as possible. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. Review articles are excluded from this waiver policy. Sign up here as a reviewer to help fast-track new submissions.