Pradhan D, Hoque M, Kumar Singh S, Dwivedi M. 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. J microb biotech food sci [Internet]. 2021 Oct. 1 [cited 2024 Apr. 26];11(2):e3294. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/3294