Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Alix Ntongme Mboukap"'
Autor:
Nelly Ndee Mougang, Stephano Tambo Tene, Ronice Zokou, Hermann Arantes Foffe Kohole, Elsa Nguepi Solefack, Alix Ntongme Mboukap, Arnellie Archelle Foudjin Abaoabo, Hilaire Macaire Womeni
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100460- (2024)
The technological variability of post-harvest treatments affects the product's cocoa beans marketability and stability, requiring knowledge of the conditions to be applied to the matrix in order to guarantee quality. With this in mind, the aim of thi
Externí odkaz:
https://doaj.org/article/510d3bd8bf7f49f1922eddff9e4300e2
Autor:
Alix Ntongme Mboukap, Mathilde Julie Klang, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Serge Cyrille Houketchang Ndomou, Hilaire Macaire Womeni
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
Safou (Dacryodes edulis H.J.Lam) is a seasonal fruit of great importance in the diet and economy of the populations of safou-producing countries. However, the valorization of this fruit is limited due to postharvest losses linked to the softening of
Externí odkaz:
https://doaj.org/article/ab55a76c78654acaacfff7cf762bb3f9
Autor:
Hygride Dongmo, Stephano Tene Tambo, Gires Boungo Teboukeu, Alix Ntongme Mboukap, Bruno Saah Fotso, Michelle Claude Tekam Djuidje, Julie Mathilde Klang
Publikováno v:
Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100075- (2020)
Corn is the world's most widely used cereal in the production of supplementary foods. This use involves several processing steps such as fermentation, roasting and dehulling. These processes are either applied alone or in combination, and are accompa
Externí odkaz:
https://doaj.org/article/1728741c06764aa3bff1bbac22bb6631
Autor:
Bruno Saah Fotso, Gires Boungo Teboukeu, Alix Ntongme Mboukap, Hygride Dongmo, Stephano Tene Tambo, Julie Mathilde Klang, Michelle Claude Tekam Djuidje
Publikováno v:
Journal of Agriculture and Food Research, Vol 2, Iss, Pp 100075-(2020)
Corn is the world's most widely used cereal in the production of supplementary foods. This use involves several processing steps such as fermentation, roasting and dehulling. These processes are either applied alone or in combination, and are accompa