Application of Response Surface Methodology in the Development of Gluten-Free Bread with Yellow Pea Flour Addition
Yellow pea (Pisum sativum L.) flour fortified gluten-free (GF) bread formulation was optimized by response surface methodology (RSM) and the final product was evaluated for shelf life and sensory acceptability. A second-order model was fitted to the precooking temperature of pea flour (PTPF), water...
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| Format: | Others |
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North Dakota State University
2017
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| Online Access: | https://hdl.handle.net/10365/26829 |