"
Optimization of Tiger Nut (Cyperus esculentus) Roasting Process Using Response Surface Methodology"
written by Bou Ndiaye, Alioune Sow, Samba Faye, Oumar Ibn Khatab Cissé, Fatou Dieye, Papa Guedel Faye, Mama Sakho, Nicolas Cyrille Ayessou,
published by
Food and Nutrition Sciences,
Vol.13 No.10, 2022
has been cited by the following article(s):
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[1]
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The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges (Cyperus esculentus)
CyTA - Journal of Food,
2023
DOI:10.1080/19476337.2023.2226185
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[2]
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Tiger nut (Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications
Food Chemistry: X,
2023
DOI:10.1016/j.fochx.2023.100868
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[3]
|
The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges (
Cyperus esculentus
)
CyTA - Journal of Food,
2023
DOI:10.1080/19476337.2023.2226185
|
|
|
|
|
[4]
|
Tiger nut (Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications
Food Chemistry: X,
2023
DOI:10.1016/j.fochx.2023.100868
|
|
|
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