Application of the response surface methodology (RSM) in the optimization of the fluidizing and sweetening capacities of sprouted flours of two maize varieties (Atp-Y and Coca-sr)

Stephano Tambo Tene1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon;2 Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South AfricaView further author information

Hermann Arantes Kohole Foffe1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, CameroonView further author information

Oluwafemi Ayodeji Adebo2 Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South AfricaView further author information

Derek Tantoh Ndinteh3 Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Gauteng, South AfricaView further author information

Alex Blairio Tsopbeng Tsopzong1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, CameroonView further author information

Justine Odelonne Kenfack1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, CameroonView further author information

Michael Hermann Kengne Kamdem3 Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Gauteng, South AfricaView further author information

Julie Mathilde Klang1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, CameroonCorrespondence[email protected]
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Hilaire Macaire Womeni1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, CameroonCorrespondence[email protected]
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Application of the response surface methodology (RSM) in the optimization of the fluidizing and sweetening capacities of sprouted flours of two maize varieties (Atp-Y and Coca-sr)

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Application of the response surface methodology (RSM) in the optimization of the fluidizing and sweetening capacities of sprouted flours of two maize varieties (Atp-Y and Coca-sr)

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