Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology

Trends in the food industry are nowadays directed towards the reduction of the level of trans fatty acids in food intended for human consumption. The present study was designed and aimed at valorizing Dacryodes edulis (L.) powder as a substitute for margarine in the production of functional rice bis...

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Detalles Bibliográficos
Autores principales: Eyenga, Eliane Flore, Mouafo, Hippolyte Tene, Achu, Mercy Bih Loh, Mbacham, Wilfred F., Ndindeng, Sali Atanga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8426076/
https://www.ncbi.nlm.nih.gov/pubmed/34513986
http://dx.doi.org/10.1155/2021/5215367

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8426076/
https://www.ncbi.nlm.nih.gov/pubmed/34513986
http://dx.doi.org/10.1155/2021/5215367

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