Valorization of <i>Nigella sativa</i> Seed Meal and Whey as Functional Ingredients to Enhance Nutritional, Rheological and Sensory Properties of Rice-Based Gluten-Free Bread.

Although significant lack of fit was observed for some responses, the models were retained because they remained highly significant ( p < 0.0001) and exhibited satisfactory coefficients of determination and adjusted R 2 values.

also in 132,142 other papers