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

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

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food and nutrition sciences 2019, Vol.10 (12), p.1400-1418
Hauptverfasser: Ndiaye, Bou, Sakho, Mama, Cyrille Ayessou, Nicolas, Ibn Khatab Cisse, Omar, Cisse, Mady, Mar Diop, Codou
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 1418
container_issue 12
container_start_page 1400
container_title Food and nutrition sciences
container_volume 10
creator Ndiaye, Bou
Sakho, Mama
Cyrille Ayessou, Nicolas
Ibn Khatab Cisse, Omar
Cisse, Mady
Mar Diop, Codou
description
doi_str_mv 10.4236/fns.2019.1012100
format Article
fullrecord <record><control><sourceid>crossref</sourceid><recordid>TN_cdi_crossref_primary_10_4236_fns_2019_1012100</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>10_4236_fns_2019_1012100</sourcerecordid><originalsourceid>FETCH-LOGICAL-c1300-e6c2e44eb0851f7fcd005f88458b4ca14ddbb220bbde9565a5297da0580cfcbe3</originalsourceid><addsrcrecordid>eNo9kE1PwkAYhDdGEwly97h_oPjuV2mPSkRNUBKFRE_NfrwLNYUlu-0Bfz0lEOcyc5hMJg8h9wzGkov8we_SmAMrxwwYZwBXZMCZmmSlVMX1f5bft2SU0i_0kqUQgg_IarFv6239p9s67GjwVNNlvcZIP7o2e9IJHf0J600XWzoLcds156I50E9M-7BLSL-66LVF-o7tJrjQhPXhjtx43SQcXXxIVrPn5fQ1my9e3qaP88wyAZBhbjlKiQYKxfzEWwegfFH0r420mknnjOEcjHFYqlxpxcuJ06AKsN4aFEMC510bQ0oRfbWP9VbHQ8WgOpGpejLViUx1ISOOVKVYTg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><creator>Ndiaye, Bou ; Sakho, Mama ; Cyrille Ayessou, Nicolas ; Ibn Khatab Cisse, Omar ; Cisse, Mady ; Mar Diop, Codou</creator><creatorcontrib>Ndiaye, Bou ; Sakho, Mama ; Cyrille Ayessou, Nicolas ; Ibn Khatab Cisse, Omar ; Cisse, Mady ; Mar Diop, Codou</creatorcontrib><identifier>ISSN: 2157-944X</identifier><identifier>EISSN: 2157-9458</identifier><identifier>DOI: 10.4236/fns.2019.1012100</identifier><language>eng</language><ispartof>Food and nutrition sciences, 2019, Vol.10 (12), p.1400-1418</ispartof><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c1300-e6c2e44eb0851f7fcd005f88458b4ca14ddbb220bbde9565a5297da0580cfcbe3</citedby><cites>FETCH-LOGICAL-c1300-e6c2e44eb0851f7fcd005f88458b4ca14ddbb220bbde9565a5297da0580cfcbe3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids></links><search><creatorcontrib>Ndiaye, Bou</creatorcontrib><creatorcontrib>Sakho, Mama</creatorcontrib><creatorcontrib>Cyrille Ayessou, Nicolas</creatorcontrib><creatorcontrib>Ibn Khatab Cisse, Omar</creatorcontrib><creatorcontrib>Cisse, Mady</creatorcontrib><creatorcontrib>Mar Diop, Codou</creatorcontrib><title>Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology</title><title>Food and nutrition sciences</title><issn>2157-944X</issn><issn>2157-9458</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNo9kE1PwkAYhDdGEwly97h_oPjuV2mPSkRNUBKFRE_NfrwLNYUlu-0Bfz0lEOcyc5hMJg8h9wzGkov8we_SmAMrxwwYZwBXZMCZmmSlVMX1f5bft2SU0i_0kqUQgg_IarFv6239p9s67GjwVNNlvcZIP7o2e9IJHf0J600XWzoLcds156I50E9M-7BLSL-66LVF-o7tJrjQhPXhjtx43SQcXXxIVrPn5fQ1my9e3qaP88wyAZBhbjlKiQYKxfzEWwegfFH0r420mknnjOEcjHFYqlxpxcuJ06AKsN4aFEMC510bQ0oRfbWP9VbHQ8WgOpGpejLViUx1ISOOVKVYTg</recordid><startdate>2019</startdate><enddate>2019</enddate><creator>Ndiaye, Bou</creator><creator>Sakho, Mama</creator><creator>Cyrille Ayessou, Nicolas</creator><creator>Ibn Khatab Cisse, Omar</creator><creator>Cisse, Mady</creator><creator>Mar Diop, Codou</creator><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>2019</creationdate><title>Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology</title><author>Ndiaye, Bou ; Sakho, Mama ; Cyrille Ayessou, Nicolas ; Ibn Khatab Cisse, Omar ; Cisse, Mady ; Mar Diop, Codou</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1300-e6c2e44eb0851f7fcd005f88458b4ca14ddbb220bbde9565a5297da0580cfcbe3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><toplevel>online_resources</toplevel><creatorcontrib>Ndiaye, Bou</creatorcontrib><creatorcontrib>Sakho, Mama</creatorcontrib><creatorcontrib>Cyrille Ayessou, Nicolas</creatorcontrib><creatorcontrib>Ibn Khatab Cisse, Omar</creatorcontrib><creatorcontrib>Cisse, Mady</creatorcontrib><creatorcontrib>Mar Diop, Codou</creatorcontrib><collection>CrossRef</collection><jtitle>Food and nutrition sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ndiaye, Bou</au><au>Sakho, Mama</au><au>Cyrille Ayessou, Nicolas</au><au>Ibn Khatab Cisse, Omar</au><au>Cisse, Mady</au><au>Mar Diop, Codou</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology</atitle><jtitle>Food and nutrition sciences</jtitle><date>2019</date><risdate>2019</risdate><volume>10</volume><issue>12</issue><spage>1400</spage><epage>1418</epage><pages>1400-1418</pages><issn>2157-944X</issn><eissn>2157-9458</eissn><doi>10.4236/fns.2019.1012100</doi><tpages>19</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 2157-944X
ispartof Food and nutrition sciences, 2019, Vol.10 (12), p.1400-1418
issn 2157-944X
2157-9458
language eng
recordid cdi_crossref_primary_10_4236_fns_2019_1012100
source Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals
title Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-02T01%3A00%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-crossref&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Optimization%20of%20a%20Tiger%20Nut-Based%20Yoghurt%20Formulation%20by%20Response%20Surface%20Methodology&rft.jtitle=Food%20and%20nutrition%20sciences&rft.au=Ndiaye,%20Bou&rft.date=2019&rft.volume=10&rft.issue=12&rft.spage=1400&rft.epage=1418&rft.pages=1400-1418&rft.issn=2157-944X&rft.eissn=2157-9458&rft_id=info:doi/10.4236/fns.2019.1012100&rft_dat=%3Ccrossref%3E10_4236_fns_2019_1012100%3C/crossref%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true