Journal of Food Technology and Preservation

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Wu Peng Author

Optimization of low-sugar polygonatum jam production process by response surface methodology.

Wu Peng College of Food Science and Engineering Shandong Agricultural University China

Biography:

Wu Peng is from the department of Food Sciences from the Shandong Agricultural University China. His studies are from the College of Food Science and Engineering Keywords: Low-sugar, Polygonatum, Textural properties, Response surface methodology.

Subjects of specialization: Food Sciences ,Engineering

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