Pradhan, Dileshwar, Monjurul Hoque, Sushil Kumar Singh, and Madhuresh Dwivedi. “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, no. 2 (October 1, 2021): e3294. Accessed October 3, 2022. https://office2.jmbfs.org/index.php/JMBFS/article/view/3294.