RESPONSE SURFACE METHODOLOGY TO OPTIMIZE GLUTEN–FREE BREAD WITH FAT, EGG AND MILK
From a design previously developed, three additives were tested whose combination would replace the properties of gluten, especially with regard to textural characteristics. The variation of fat, egg and milk in three levels was analyzed, which were added to a cassava starch and co...
| Egile Nagusiak: | , , , , |
|---|---|
| Formatua: | Online |
| Hizkuntza: | Spanish |
| Argitaratua: |
Facultad de Ciencias Exactas, Químicas y Naturales
2009
|
| Gaiak: | |
| Sarrera elektronikoa: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/620 |