FNS> Vol.9 No.7, July 2018

Wuxi Big Bridge Academy, Wuxi, China
American and European International Study Center, Wuxi, China

 

Copyright © 2018 Jiale Zhuang, Junhui Gao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

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Zhuang, J. and Gao, J. (2018) Analysis on Nutritious Balance in Recipes Based on Diversity Indices and Cluster Analysis of Food Ingredients. Food and Nutrition Sciences, 9, 834-839. doi: 10.4236/fns.2018.97062.

 

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