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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |