Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design
In this study, pestil was made using various concentrations of wheat, corn, and potato flours and the ideal flour combination amounts were determined using the simplex lattice mixture design technique. The apparent viscosity, G' (elastic modulus), G'' (viscous modulus), and tan (G&#...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2024-01-01
|
| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/471949 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|