Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology

Table 4

Optimal conditions of biscuits production.

Responses	Independent variables
	Safou (g)	Margarine (g)
Granulometry	420–600	320–600
Crispness	100–300	320–600
Hardness	100–550	200–350
Aroma	0–275	0–500
Overall quality	0–275	0–600