Browsing Cereal Science by Author "Jeradechachai, Thunyaporn"
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Application of Response Surface Methodology in the Development of Gluten-Free Bread with Yellow Pea Flour Addition
Jeradechachai, Thunyaporn (North Dakota State University, 2012)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 ...