Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Jean Roger Dongmo"'
Autor:
Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou
Publikováno v:
Food Hydrocolloids for Health, Vol 5, Iss , Pp 100179- (2024)
Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocollo
Externí odkaz:
https://doaj.org/article/0f354c94d9aa4a1a8eea9bda31f996b0
Autor:
Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou
Publikováno v:
Foods, Vol 12, Iss 17, p 3180 (2023)
Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study a
Externí odkaz:
https://doaj.org/article/9ee5abb6045343668b68218d2246387d
Autor:
Stephano Tambo Tene, Derek Tantoh Ndinteh, Jean Roger Dongmo, Oluwafemi Ayodeji Adebo, Yusuf Olamide Kewuyemi, Michael Hermann Kengne Kamdem, Anthony Olusegun Obilana, Julie Mathilde Klang, Patrick Berka Njobeh, Hilaire Macaire Womeni
Publikováno v:
Journal of Agriculture and Food Research, Vol 9, Iss , Pp 100342- (2022)
The use of sprouted cereals for the development of flavor, improvement of biochemical, physicochemical and techno-functional properties in beer production, improvement of nutritional quality and viscosity of supplementary foods is widespread in Afric
Externí odkaz:
https://doaj.org/article/936d059ea1424717bc13055570e92546