Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design-Reference-Cited by-同舟云学术

Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design

Published:2021-08-05 Issue:10 Volume:9 Page:5546-5556
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Kamali Rousta Leila¹^ORCID,Pouya Ghandehari Yazdi Amir¹^ORCID,Khorasani Sepideh²^ORCID,Tavakoli Mohammad¹,Ahmadi Zahra³,Amini Mahdi¹

Affiliation:

1. Department of Food Research and DevelopmentZar Research and Industrial Development Group Alborz Iran

2. Department of Food Science and Technology Faculty of Agriculture, Research and Technology Institute of Plant Production (RTIPP) Shahid Bahonar University of Kerman Kerman Iran

3. Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2514

Reference44 articles.

1. Ingredient Interaction Effects on Protein Functionality: Mixture Design Approach

2. Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology;Banerjee C.;Journal of Food Science and Technology,2014

3. Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation

4. Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation

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