Modelling the effects of orange pomace using response surface design for gluten-free bread baking - Concepedia

Concepedia

Publication | Closed Access

Modelling the effects of orange pomace using response surface design for gluten-free bread baking

87

Citations

32

References

2014

Year

Norah O’Shea, Christian Rößle, Elke K. Arendt, Eimear Gallagher

Food ChemistryOrange PomaceGluten-free Bread BakingFood EngineeringFood ProcessingFood QualityResponse Surface DesignFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

Page 1