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.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2022

Alea: 168

Mota: Artikulua

DOI: 10.1016/J.LWT.2022.113878 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus