Pradhan, D., Hoque, M., Kumar Singh, S. and Dwivedi, M. (2021) “APPLICATION OF D-OPTIMAL MIXTURE DESIGN AND ARTIFICIAL NEURAL NETWORK IN OPTIMIZING THE COMPOSITION OF FLOURS FOR PREPARATION OF GLUTEN-FREE BREAD: Optimization of ingredient for preparation of gluten free bread”, Journal of microbiology, biotechnology and food sciences, 11(2), p. e3294. doi: 10.15414/jmbfs.3294.