Evaluating the effect of Spirulina platensis and whey powder in baguette texture using response surface methodology (RSM)

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Bibliographic Details
Published inJournal of food science and technology
Main Authors Vosough, Morvarid, Emamshoushtari, Mir Mehrshad, Helchi, Salar, Sohani, Elnaz, Esmaeili, Fatemeh, Shayanfar, Shima, PajoumShariati, Farshid
Format Journal Article
LanguageEnglish
Published 15.10.2024
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ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-024-06105-x