Plantain flour: production processes, technological characteristics, and its potential use in traditional African dishes - a review.

Autor: Mundéné-Timothée JL; Department of Chemical Engineering, Higher Technical Teachers Training College, University of Douala, Douala, Cameroon., Nouga Bissoue A; Department of Chemical Engineering, Higher Technical Teachers Training College, University of Douala, Douala, Cameroon., Nguimbou RM; Department of Food Sciences and Nutrition, National School of Agro-Industrial Science, University of Ngaoundere, Ngaoundere, Cameroon., Bissim SM; Faculty of Science, Department of Chemistry, University of Bamenda, Bamenda, Cameroon., Bouelet Ntsama IS; Department of Social and Family Economics, Higher Technical Teachers Training College, University of Douala, Douala, Cameroon., Bouopda Tamo SP; Faculty of Science, Department of Biochemistry, University of Yaounde, Yaounde, Cameroon., Fokam L; Department of Chemical Engineering, Higher Technical Teachers Training College, University of Douala, Douala, Cameroon., Mouangue R; National Higher Polytechnic School of Douala, University of Douala, Douala, Cameroon., Njintang Yanou N; Department of Food Sciences and Nutrition, National School of Agro-Industrial Science, University of Ngaoundere, Ngaoundere, Cameroon.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Oct 03. Date of Electronic Publication: 2024 Oct 03.