Optimization of gluten-free bread formulation using sorghum, rice, and millet flour by D-optimal mixture design approach

Journal of Agricultural Science and Technology

Volumn 21, Issue 1, 2019, Pages 101-115

  Azarbad, H R ^a   Mazaheri Tehrani, M ^a   Rashidi, H ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b Agricultural Engineering Research Department   (Iran)

Author keywords

Celiac; Desirability function; Optimum formulation; Organoleptic evaluation

Indexed keywords

EID: 85062431473     PISSN: 16807073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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