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Cogent Food & Agriculture Volume 6, 2020 - Issue 1
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FOOD SCIENCE & TECHNOLOGY

Optimization of blending ratios of wheat-maize-sprouted mungbean (Vigna radiata L.) composite flour bread using D-optimal mixture design

Nkosephayo T. Manyatsi1 Department of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, EswatiniView further author information
,
W. K. Solomon1 Department of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, EswatiniCorrespondence[email protected]
View further author information
&
J.S. Shelembe1 Department of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, EswatiniView further author information
|
Fatih Yildiz2 Food Engineering and Biotechnology, Middle East Technical University, Ankara, TurkeyView further author information
(Reviewing editor)
Article: 1824304 | Received 08 Jun 2020, Accepted 11 Sep 2020, Published online: 09 Oct 2020

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