Work

Formulation Optimization of Gluten-free Cake Based on Rice, Quinoa Whole Flour and Portulaca oleracea Powder Using Response Surface Methodology

Year: 2018

Type: article

Source: Iranian Journal of Nutrition Sciences and Food Technology

Authors: S H Jaldani, Behzad Nasehi, Adieh Anvar

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2925108681

FWCI: 0.188

Cites: 12

Cited by: 2

Related to: 10