Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design

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

"Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design"
written by Asma Tekiki, Ichrak Charfi, Raoudha Helal, Salwa Bornaz,
published by Food and Nutrition Sciences, Vol.13 No.4, 2022

has been cited by the following article(s):

[1]	The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis
	Gels, 2022

[2]	Utilisation of Honey in Processed Food Products
	2022

[1]	Application of response surface methodology in the formulation of spreadable creams from beechnut seeds as sustainable ingredient Food Science and Technology International, 2025 DOI:10.1177/10820132241307999

[2]	Honey - Composition and Properties 2023 DOI:10.5772/intechopen.107091

[3]	Honey - Composition and Properties [Working Title] 2022 DOI:10.5772/intechopen.107091

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