Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread

This study aimed to optimise formulation and process factors of Australian sweet lupin (ASL)-refined wheat bread bun to maximise the ASL level whilst maintaining bread quality using response surface methodology (RSM) with a central composite face-centered design. Statistical models were generated th...

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Bibliographic Details
Main Authors: Villarino, Casiana Blanca Jucar, Jayasena, Vijay, Coorey, Ranil, Chakrabarti-Bell, S., Johnson, Stuart
Format: Journal Article
Published: Elsevier 2015
Subjects:
Response surface methodology
Bread
Lupin
Wheat
Consumer evaluation
Online Access:http://hdl.handle.net/20.500.11937/25968

Internet

http://hdl.handle.net/20.500.11937/25968

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