Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design

This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was conducted to evaluate the effect of the corresponding...

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Detalles Bibliográficos
Autores principales: Ammar, Imène, Sebii, Haifa, Aloui, Takwa, Attia, Hamadi, Hadrich, Bilel, Felfoul, Imène
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9793171/
https://www.ncbi.nlm.nih.gov/pubmed/36582690
http://dx.doi.org/10.1016/j.heliyon.2022.e12164

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9793171/
https://www.ncbi.nlm.nih.gov/pubmed/36582690
http://dx.doi.org/10.1016/j.heliyon.2022.e12164

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