Optimization of Gluten-Free Bread Formulation with Quercus rotundifolia Acorn Flour Using Response Surface Modelling, Digital Image Analysis, and Instrumental Texture Assessment.
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| Title: | Optimization of Gluten-Free Bread Formulation with Quercus rotundifolia Acorn Flour Using Response Surface Modelling, Digital Image Analysis, and Instrumental Texture Assessment. |
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| Authors: | Lukinac, Jasmina1, Lončarić, Petra1, Jukić, Marko1, marko.jukic@ptfos.hr |
| Source: | Applied Sciences (2076-3417); May2026, Vol. 16 Issue 9, p4284, 28p |
| Database: | Applied Science & Technology Source |
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