Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology

1. Talens, C.
2. Lago, M.
3. Simó-Boyle, L.
4. Odriozola-Serrano, I.
5. Ibargüen, M.

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DOI: 10.1016/J.LWT.2022.113878 GOOGLE SCHOLAR lock_openOpen access editor

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