Carregant...
Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread
A response surface methodology based on Box–Behnken design was deployed to optimize gluten–free bread formulation based on rice flour. Roselle seed powder (15, 25 and 35%), egg white powder (10, 20 and 30%) and xanthan gum (0.5, 0.75 and 1%) were selected as independent variables. The purpose of the...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2020
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884577/ https://ncbi.nlm.nih.gov/pubmed/33678894 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04626-9 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|