Possibilities of valorization of Gnetum spp leaves in modern gastronomy: Production and characterization of new vegetable tarts and salads.

Autor: Mezajoug Kenfack LB; Department of Food Engineering and Quality Control (GACQ), University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon., Ngangoum ES; School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O. Box 563, Buea, Cameroon., Nzali HG; Department of Food Engineering and Quality Control (GACQ), University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon., Djiazet S; Department of Food Sciences and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon., Mekongo Otabela JP; Department of Food Engineering and Quality Control (GACQ), University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon., Tchiégang C; Department of Food Engineering and Quality Control (GACQ), University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere, Cameroon.

Publikováno v: Heliyon [Heliyon] 2023 Jul 22; Vol. 9 (8), pp. e18542. Date of Electronic Publication: 2023 Jul 22 (Print Publication: 2023).