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Image Search Results
Journal: Foods
Article Title: Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design
doi: 10.3390/foods12193689
Figure Lengend Snippet: Chemical and physical characteristics of the flours used in the cookie formulations.
Article Snippet: The following supporting information can be downloaded at: https://www.mdpi.com/article/10.3390/foods12193689/s1 , Table S1: Statistical parameters of simplex-centroid mixture design models for the rheological
Techniques: Emulsion, Activity Assay, Foaming
Journal: Foods
Article Title: Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design
doi: 10.3390/foods12193689
Figure Lengend Snippet: Rheological properties of cookie doughs containing pre-cooked chickpea, carob, and hazelnut flours.
Article Snippet: The following supporting information can be downloaded at: https://www.mdpi.com/article/10.3390/foods12193689/s1 , Table S1: Statistical parameters of simplex-centroid mixture design models for the rheological
Techniques: Viscosity