Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design

D‐optimal mixture design looked to be a priceless tool for optimizing the influences of semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour (WRF), whole oat flour (WOF), whole barley flour (WBF), and rice flour (RF) on the quality attributes of multigrain pasta (...

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Detalles Bibliográficos
Autores principales: Kamali Rousta, Leila, Pouya Ghandehari Yazdi, Amir, Khorasani, Sepideh, Tavakoli, Mohammad, Ahmadi, Zahra, Amini, Mahdi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498078/
https://www.ncbi.nlm.nih.gov/pubmed/34646524
http://dx.doi.org/10.1002/fsn3.2514

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8498078/
https://www.ncbi.nlm.nih.gov/pubmed/34646524
http://dx.doi.org/10.1002/fsn3.2514

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