Open AccessWhat was the optimum formulation of a healthful bread with less added NaCl and more dietary fiber using surface response methodology?
Author(s) -
Dana Watson,
Hernandez Gonzalez. Asesor Mc. Maria,
Colombo María Elena,
Lema Silvia N,
Vázquez Marisa B
Publication year - 2019
Publication title -
integrative food, nutrition and metabolism
Language(s) - English
Resource type - Journals
ISSN - 2056-8339
DOI - 10.15761/ifnm.1000238
Subject(s) - dietary fiber , food science , response surface methodology , fiber , materials science , mathematics , composite material , chemistry , statistics