Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Noe, Woin"'
Publikováno v:
European Journal of Nutrition & Food Safety. 3:134-145
Aims: Resistant starch (RS), kinetics of starch digestion, predicted glycemic index (pGI) and nutritional composition were determined in two improved rice varieties from Cameroun. Place and Duration of Study: Department of Bioresource Engineering, Mc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ec3ea01767a90a549d0848a78f88751
https://doi.org/10.9734/ejnfs/2013/5096
https://doi.org/10.9734/ejnfs/2013/5096
Autor:
Stella Atanga Njebu, Noe Woin, Geraldine Lum. Chi, Zachée Ambang, Walter Nkeabeng Leke, Delphine Mapiemfu-Lamare, Sali Atanga Ndindeng, Joséphine Mireille Akoa Etoa, Violette Tifuh Mbah, Francis Ajebesone Ngome
Publikováno v:
Frontiers in Science. 2:250-255
The drying of safou is practiced in countries where the crop is grown but dried products are of low quality due to a high rate of rancidity. The drying procedure and the material used for packaging dried safou may be responsible for the high rate of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd6b437f8f6a65ec9cdc29950c4a1ed4
https://doi.org/10.5923/j.fs.20120206.19
https://doi.org/10.5923/j.fs.20120206.19
Autor:
MELIE FEYEM, M. N., Bell, J. M., Malaa Kenyi, D., Fankou Dougoua, M.Y., Moche, K., Tanzi , L., Mapiemfu, D., Noe, Woin
The present study aims to determine the effect of harvest date on rice seeds germination. The experiment was carried out at Nkolbisson, a locality within the forest agro-ecological zone characterized by a bimodal rainfall pattern. Four varieties of N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3248865f6ed5c576b0f584fe8030d343
https://hal.archives-ouvertes.fr/hal-01338899
https://hal.archives-ouvertes.fr/hal-01338899
Publikováno v:
Journal of Food Research. 3:82
Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::017049201fa80507a5576d0b73fa8a5e
https://doi.org/10.5539/jfr.v3n2p82
https://doi.org/10.5539/jfr.v3n2p82