Soybean flour

Optimization of formulation of gluten-free biscuit based on rice flour and soybean flour by RSM

Afsaneh Morshedi, Zahra Poursharif, Azar haghighatasiabar, Mina Akbarian, Saber Khazani

J. Biodiv. & Environ. Sci. 4(4), 146-156, April 2014.

Keywords: Biscuit, Gluten-free, Response Surface Methodology, Rice flour, Soybean flour

Details

Submit Manuscript