Optimization of athletic pasta formulation by D‐optimal mixture design
Abstract The aim of this study was to produce an athletic pasta by the addition of various sources of protein. For this purpose, D‐optimal mixture design used for optimization of formulation of athletic pasta and protein with considering the hardness as main parameter. Various properties of the opti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-08-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1764 |