{"title":"利用响应面方法研究焙烧条件对苋菜(Amaranthus cruentus L.)谷物特性的影响","authors":"R. Akinoso, A. Tanimola, Aanuoluwa E. Abereola","doi":"10.1016/j.foohum.2024.100298","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502987,"journal":{"name":"Food and Humanity","volume":"33 18","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of roasting conditions on the properties of Amaranth (Amaranthus cruentus L.) grain using response surface methodology\",\"authors\":\"R. Akinoso, A. Tanimola, Aanuoluwa E. Abereola\",\"doi\":\"10.1016/j.foohum.2024.100298\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":502987,\"journal\":{\"name\":\"Food and Humanity\",\"volume\":\"33 18\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Humanity\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foohum.2024.100298\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Humanity","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.foohum.2024.100298","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}