Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology
Response surface methodology (RSM) was used to analyze effects of hydroxypropylmethylcellulose (HPMC), yeast β-glucan, and whey protein isolate (WPI) on physical properties of gluten-free bread baked from formulas based on rice starch. A Box-Behnken design with three independent variables (HPMC, yea...
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/33094 |
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| Institution: | Mahidol University |