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 | 2022-11-22 |
| Author order | 第一作者 |
| Corresponding author | 否 |
| Publication year | 2022 |
| Publication month | 5 |
| Journal name | Journal of Food and Nutrition Research |
| Publication area | 美國 |
| Volume | Vol. 10 |
| Issue | No. 5 |
| Start page | 357 |
| End page | 365 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |