Experimental design matrix and response data for gluten-free pasta optimization

Published: 16 September 2026| Version 1 | DOI: 10.17632/5vw3p3wbfc.1
Contributors:
,

Description

Central composite design (4 factors, 5 levels, 30 runs) and measured quality responses (color, cooking loss, cutting hardness, weight and volume increase) for rice- and corn-flour-based gluten-free pasta. Associated article: Dedeoğlu and Koyuncu, submitted to Journal of Cereal Science.

Files

Institutions

Categories

Food Science

Licence