Table of Contents
Journal of Food Processing
Volume 2015, Article ID 609703, 8 pages
http://dx.doi.org/10.1155/2015/609703
Research Article

Optimizing the Extraction of Dietary Fibers from Sorghum Bran Using Response Surface Methodology

1Department of Biochemistry, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon
2Department of Life and Earth Sciences, Higher Teachers’ Training College, University of Maroua, P.O. Box 55, Maroua, Cameroon
3Department of Chemistry, Faculty of Science, University of Maroua, P.O. Box 814, Maroua, Cameroon

Received 5 August 2015; Revised 12 September 2015; Accepted 17 September 2015

Academic Editor: Xuetong Fan

Copyright © 2015 Ange-Patrice Takoudjou Miafo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Ange-Patrice Takoudjou Miafo, Benoît Bargui Koubala, Germain Kansci, Brice Ulrich Foudjo Saha, and Elie Fokou, “Optimizing the Extraction of Dietary Fibers from Sorghum Bran Using Response Surface Methodology,” Journal of Food Processing, vol. 2015, Article ID 609703, 8 pages, 2015. https://doi.org/10.1155/2015/609703.