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Mor-Mur, M. and Yuste, J. (2003) High Pressure Processing Applied to Cooked Sausage Manufacture: Physical Properties and Sensory Analysis. Meat Science, 65, 1187-1191.
https://doi.org/10.1016/S0309-1740(03)00013-5

has been cited by the following article:

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

  AUTHORS: Bou Ndiaye, Mama Sakho, Nicolas Cyrille Ayessou, Omar Ibn Khatab Cisse, Mady Cisse, Codou Mar Diop

  KEYWORDS: Optimization, Tiger Nut, Yoghurt

  JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.12, December 17, 2019

  ABSTRACT: Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder. The volume of tiger nut milk, mass milk powder and sugar mass are the factors monitored while the titratable acidity (AT), pH, dry soluble extract (ESS), ash, viscosity and color are the expected responses in these tests. The data are processed with a degree of confidence p