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Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology
Nowadays, the use of bread improvers has become an essential part of improving the production methods and quality of bakery products. In the present study, the Response Surface Methodology (RSM) was used to determine the optimum improver gel formulation which gave the best quality, shelf life, senso...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4190241/ https://ncbi.nlm.nih.gov/pubmed/25328174 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0778-9 |
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