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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |