Table 5. Quantity of ingredients before and after each unit operation

From

Physicochemical, Microbiological, and Organoleptic Characterization of a Nutritional Recovery Flour Formulated and Produced in Benin

Guevara Nonviho, Gamèli Justin Gandeho, Moufidath Arikè El Hadj Abd Razak, Maïco Camara, Mégnonhou Noumonvi, Bernadin Jean Robert Klotoe, Amoussatou Sakirigui

American Journal of Food Science and Technology. 2025, 13(4), 93-99 doi:10.12691/ajfst-13-4-2