Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology"
written by Bou Ndiaye, Mama Sakho, Nicolas Cyrille Ayessou, Omar Ibn Khatab Cisse, Mady Cisse, Codou Mar Diop,
published by Food and Nutrition Sciences, Vol.10 No.12, 2019

has been cited by the following article(s):

[1]	Optimization of Tiger Nut (Cyperus esculentus) Roasting Process Using Response Surface Methodology
	Food and Nutrition …, 2022

[2]	Valorization of Tiger Nuts (Cyperus esculentus) Sourced from Cameroon in Yoghurt Production
	Asian Journal of Advances …, 2022

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[1]	Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof Journal of Food Science, 2023 DOI:10.1111/1750-3841.16733