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. |
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| 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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