Optimization and modeling of teff-maize-rice based formulation by simplex lattice mixture design for the preparation of brighter and acceptable injera
Simplex lattice mixture design was utilized to optimize a brighter and acceptable injera (Ethiopian staple bread). Fourteen formulations of injera were produced from constrained blends of teff (70–100%), maize (0–30%) and rice (0–30%). Investigated responses were proximate, mineral, sensory and ligh...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2018.1443381 |