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Optimization of Functional Gluten‐Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D‐Optimal Mixture Design.

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Title: Optimization of Functional Gluten‐Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D‐Optimal Mixture Design.
Authors: Taromsari, Aidin1 (AUTHOR), Ghiassi Tarzi, Babak1 (AUTHOR) b‐ghiasi@srbiau.ac.ir
Source: Food Science & Nutrition. Dec2024, Vol. 12 Issue 12, p10734-10755. 22p.
Database: Academic Search Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Dec2024, Vol. 12 Issue 12, p10734-10755. 22p.
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        Value: 10.1002/fsn3.4523
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        Text: English
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      – TitleFull: Optimization of Functional Gluten‐Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D‐Optimal Mixture Design.
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              Text: Dec2024
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