Yayıncı "Josip Juraj Strossmayer University of Osijek Faculty of Food Technology" için listeleme
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Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design
(Josip Juraj Strossmayer University of Osijek Faculty of Food Technology, 2024)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, ...