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

Autor: Manejo Djiogue JE; Department of Food Science and Nutrition ENSAI University of Ngaoundere Ngaoundere Cameroon., Nguimbou RM; Department of Food Science and Nutrition ENSAI University of Ngaoundere Ngaoundere Cameroon., Tatsadjieu LN; University Institute of Technology University of Ngaoundere Ngaoundere Cameroon., Mang YD; Department of Agriculture Livestock and By products Higher Institute of Sahel University of Maroua Maroua Cameroon., Njintang NY; Department of Food Science and Nutrition ENSAI University of Ngaoundere Ngaoundere Cameroon.; Department of Biological Sciences Faculty of Science University of Ngaoundere Ngaoundere Cameroon.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2016 Nov 23; Vol. 5 (3), pp. 678-688. Date of Electronic Publication: 2016 Nov 23 (Print Publication: 2017).