Effect of spices formulations on the physicochemical and sensory properties of Nnam gon , a Cameroonian dish prepared with cucurbitaceae seeds-Reference-Cited by-同舟云学术

Effect of spices formulations on the physicochemical and sensory properties of Nnam gon , a Cameroonian dish prepared with cucurbitaceae seeds

Author:

Manejo Djiogue Josiane E.¹,Nguimbou Richard M.¹,Tatsadjieu Leopold N.²,Mang Yannick D.³,Njintang Nicolas Y.¹⁴

Affiliation:

1. Department of Food Science and Nutrition; ENSAI; University of Ngaoundere; Ngaoundere Cameroon

2. University Institute of Technology; University of Ngaoundere; Ngaoundere Cameroon

3. Department of Agriculture; Livestock and By products; Higher Institute of Sahel; University of Maroua; Maroua Cameroon

4. Department of Biological Sciences; Faculty of Science; University of Ngaoundere; Ngaoundere Cameroon

Publisher

Wiley

Subject

Food Science

Reference46 articles.

1. Evolution des teneurs d'acide cyanhydrique et l'acide oxalique au cours de la transformation du manioc en attieké;Aboua;Agronomie Africaine,1989

3. Chemical and nutritional properties of Seinat (Cucumis melo var. tibish) seeds;Azhari;Journal of Academia and Industrial Research,2014

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