Development of a Gluten-free Bread with Added Heat-treated Yellow Pea Flour: Application of Response Surface Methodology
Document Type
Article
Publication Date
10-2023
Publication Title
Cereal Chemistry
Volume
101
Issue
1
First Page
85
Last Page
98
DOI of Published Version
10.1002/cche.10725
Recommended Citation
Jeradechachai, Tanya and Hall, Clifford, "Development of a Gluten-free Bread with Added Heat-treated Yellow Pea Flour: Application of Response Surface Methodology" (2023). Dairy Science and Food Science Faculty Publications: 2022 to Present. 58.
https://openprairie.sdstate.edu/dairy_pubs/58
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