Work

RSM as a tool for optimizing the formulation of a sorghum-based salted biscuit that can be rotary-molded

Year: 2024

Type: conference-paper

Source: HAL

Authors: Rakotozafy, Lalatiana, Mensah, A., B., Boukhers, Imane, Bertheau, Gilles, Davidou, Sylvie, Pommet, Marion

Institutions: Conservatoire National des Arts et Métiers, Paris-Saclay Food and Bioproduct Engineering Research Unit, UMR QualiSud, Centre Technique de la Conservation des Produits Agricoles

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W7205086639

FWCI:

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Related to: 10