Application of the Taguchi method to develop pitaya fruit bread with optimal color, volume, and taste
| Year | 2022 |
| Author | 蔡宏儒, 劉展冏* |
| Author count | 2 |
| Created date | 2022-09-09 |
| Author order | 第二作者 |
| Corresponding author | 是 |
| Publication year | 2022 |
| Publication month | 5 |
| Journal name | Journal of Food and Nutrition Research |
| Publication area | 斯洛伐克共和國 |
| Volume | 10 |
| Issue | 5 |
| Start page | 357 |
| End page | 365 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |
| Attached project | 無 |