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Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum
The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073824/ https://www.ncbi.nlm.nih.gov/pubmed/32024061 http://dx.doi.org/10.3390/foods9020145 |