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February 14, 2024Asian Journal of Dairy and Food ResearchOpen Access

Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology

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Authors

DCDivya Singh ChauhanALApoorva Behari LalACAnto Pradeep Raja Charles

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Chauhan et al. (2024) studied this question.

synapsesocial.com/papers/68e792dab6db643587704755https://doi.org/10.18805/ajdfr.dr-2178
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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Application of Quercus pubescens Acorn Flour and Xanthan Gum in Gluten-Free Cookies: RSM Optimization and Quality Evaluation2026 · 5 citations
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  3. 3Optimization of gluten-free cookie cookies, chocolate flavor, made with different flours using experimental mixture planning2024 · 1 citations
  4. 4Physicochemical Properties and Sensory Evaluation of Nutrient‐Rich Cookies: Substitution of Wheat Flour With Composite Flour of Pumpkin Seed, Chickpea, and Oats2026 · 1 citations
  5. 5Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization2026 · 1 citations