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- [3] Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY, 2019, 21 (01): : 101 - 115
- [4] Valorisation of pumpkin seeds through wheat-sorghum-pumpkin seed composite flour muffins: optimization using D-optimal mixture design COGENT FOOD & AGRICULTURE, 2024, 10 (01):