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A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design
ArticleAbstract: Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a prPalabras claves:Agro-Industrial waste, Bread production, design of experiments, SustainabilityAutores:Annel Saavedra, Danny Navarrete, Dominique Almendariz, Gabriela VernazaFuentes:scopusGluten-free pasta: Development of a new formulation based on rice and lupine bean flour (Lupinus mutabilis) using a mixture-process design
ArticleAbstract: Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tPalabras claves:celiac disease, Gluten-free pasta, LUPINUS MUTABILIS, Mixture-process designAutores:Christian Yépez, Danny Navarrete, David Albuja-Vaca, Gabriela VernazaFuentes:scopus