Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour

This study was designed to evaluate the effects of different rice nutrient compounds on steamed bread’s nutritional characteristics and sensory evaluation. The mixture design approach was used to research the interactions between different rice flours and wheat flours on the sensory evaluation of st...

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Detalles Bibliográficos
Autores principales: Tian, Shuangqi, Wei, Yichun, Chen, Zhicheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9691985/
https://www.ncbi.nlm.nih.gov/pubmed/36438756
http://dx.doi.org/10.3389/fnut.2022.989090

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9691985/
https://www.ncbi.nlm.nih.gov/pubmed/36438756
http://dx.doi.org/10.3389/fnut.2022.989090

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