Gluten-free yeast bread optimization with response surface methodology
To help address the need for gluten-free (GF) food items for sufferers of celiac disease and other gluten-related disorders, numerical and graphical optimization processes were employed through RSM in the development of sweet potato (var. Murasaki-29) starch-based GF yeast bread. Based on preliminar...
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| Format: | Praca dyplomowa |
| Język: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2013.
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