Open AccessOptimization of Formulation and Process Conditions of Gluten-Free Bread from Sorghum using Response Surface Methodology
Author(s) -
Shimelis Admassu Emire,
Dawit Demelash Tiruneh
Publication year - 2012
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000155
Subject(s) - response surface methodology , gluten free , sorghum , food science , microbiology and biotechnology , process (computing) , agricultural engineering , gluten , mathematics , computer science , process engineering , biology , engineering , agronomy , statistics , operating system
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