Optimization of key ingredient levels in gluten-free rice bread by response surface methodology
In response to the need for gluten-free (GF) food items for people with gluten-related diseases, this study was conducted to determine the optimum levels of water (W) and xanthan gum (X) in GF rice bread from local rice varieties, using response surface methodology (RSM). The rice flour ratio for th...
| Príomhchruthaitheoir: | |
|---|---|
| Rannpháirtithe: | |
| Formáid: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2013.
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| Ábhair: |