OPTIMIZATION PROCESS OF ROASTED BROKEN BLACK SOYBEAN NATTO USING RESPONSE SURFACE METHODOLOGY

E-ISSN： 1745-4549|37|5|474-482

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.37, Iss.5, 2013-10, pp. : 474-482

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