Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis

Bakery products made from naturally fermented sourdough show a diversified flavor and nutritional profile. Djulis (Chenopodium formosanum), known as red quinoa or Taiwan djulis, originally cultivated by Taiwanese indigenous people in mountain areas in eastern and southern Taiwan, has a high nutritio...

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Detalles Bibliográficos
Autores principales: Chung, Pei-Ling, Liaw, Ean-Tun, Gavahian, Mohsen, Chen, Ho-Hsien
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555873/
https://www.ncbi.nlm.nih.gov/pubmed/32825461
http://dx.doi.org/10.3390/foods9091149

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555873/
https://www.ncbi.nlm.nih.gov/pubmed/32825461
http://dx.doi.org/10.3390/foods9091149

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