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    Response surface methodology study on optimisation of fish tofu as affected by dietary fiber powder from Pomelo (Citrus grand is (L.) Osbeck) Albedo and Tapioca starch. 著者: Chintong, Sutasinee

    論文

    Response surface methodology study on optimisation of fish tofu as affected by dietary fiber powder from Pomelo (Citrus grand is (L.) Osbeck) Albedo and Tapioca starch.

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