... impact of these salts in blends on noodle quality has not yet been discovered. Thus, this study aims to examine and formulate an optimized salt blend such as alkaline salt and phosphate salt(s) to leverage their combined effects on noodle quality. Exploiting the response surface methodology (RSM...

...-free Hypoallergic muffins Moringa leaves Nutritional aspects RSM Sensory analysis Baking industry Cereal foods Response surface methodology Gluten is a vital component of baked products, however, has the potential to extort pestilent immune response leading to inflammatory reaction...