Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis
Bakery products made from naturally fermented sourdough show a diversified flavor and nutritional profile. Djulis (<em>Chenopodium formosanum</em>), known as red quinoa or Taiwan djulis, originally cultivated by Taiwanese indigenous people in mountain areas in eastern and southern Taiwan...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/9/1149 |