Optimization of Leavening Agents in Extruded Gluten-Free Brewer's Rice Hard Pretzel Using Response Surface Methodology-Reference-Cited by-同舟云学术

Optimization of Leavening Agents in Extruded Gluten-Free Brewer's Rice Hard Pretzel Using Response Surface Methodology

Published:2015-07-15 Issue:6 Volume:39 Page:610-624
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Paykary Maryam¹,Karim Roselina¹,Saari Nazamid²,Sulaiman Rabiha¹,Shekarforoush Elhamalsadat¹,Aghazadeh Mona¹

Affiliation:

1. Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Darul Ehsan Malaysia

2. Department of Food Science; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Darul Ehsan Malaysia

Funder

Research Management Center of Universiti Putra Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12254/fullpdf

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