Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology-Reference-Cited by-同舟云学术

Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology

Published:2014-07 Issue:2 Volume:57 Page:738-748
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kittisuban Phatcharee,Ritthiruangdej Pitiporn,Suphantharika Manop

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties;Barak;LWT – Food Science and Technology,2013

5. Modeling and optimization I: Usability of response surface methodology;Baş;Journal of Food Engineering,2007

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