Optimization of leavening agents in extruded gluten-free brewer's rice hard pretzel using response surface methodology par Paykary, Maryam, Karim, Roselina, Saari, Nazamid, Sulaiman, Rabiha, Shekarforoush, Elhamalsadat, Aghazadeh, Mona

“…The optimized results indicated that the gluten-free pretzel requires 8.05g yeast and 2.59g bicarbonate of soda for every 500g of brewer's rice flour.…”
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