RSM as a tool for optimizing the formulation of a sorghum-based salted biscuit that can be rotary-molded
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Food engineeringOrigin | Files produced by the author(s) |
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Origin | Files produced by the author(s) |
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Aurélie Puybonnieux : Connect in order to contact the contributor
https://cnam.hal.science/hal-04505030
Submitted on : Thursday, March 14, 2024-3:39:00 PM
Last modification on : Wednesday, January 22, 2025-3:44:11 AM
Long-term archiving on : Saturday, June 15, 2024-7:07:01 PM