Comparison between multiresponse‐robust process design and numerical optimization: A case study on baking of fermented chickpea flour‐based wheat bread-Reference-Cited by-同舟云学术

Comparison between multiresponse‐robust process design and numerical optimization: A case study on baking of fermented chickpea flour‐based wheat bread

Published:2019-02-08 Issue:3 Volume:42 Page:e13008
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Chakraborty Snehasis¹^ORCID,Shrivastava Chandrima¹

Affiliation:

1. Department of Food Engineering and TechnologyInstitute of Chemical Technology Mumbai Maharashtra India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13008

Reference48 articles.

1. Effect of the amount of steam during baking on bread crust features and water diffusion

2. Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties

3. High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

4. Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread

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