Optimization of Fiber Rich Gluten-Free Cookie Formulation by Response Surface Methodology

@inproceedings{Hathan2011OptimizationOF,
  title={Optimization of Fiber Rich Gluten-Free Cookie Formulation by Response Surface Methodology},
  author={Bahadur Singh Hathan and B. L. Prassana},
  year={2011}
}
Most of the commercial gluten free products are nutritionally inferior when compared to gluten containing counterparts as manufacturers most often use the refined flours and starches. So it is possible that people on gluten free diet have low intake of fibre content. The foxtail millet flour and copra meal are gluten free and have high fibre and protein contents. The formulation of fibre rich gluten free cookies was optimized by response surface methodology considering independent process… CONTINUE READING

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