Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design
Abstract D‐optimal mixture design looked to be a priceless tool for optimizing the influences of semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour (WRF), whole oat flour (WOF), whole barley flour (WBF), and rice flour (RF) on the quality attributes of multigrai...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-10-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2514 |