Composition and Functional Effect of Mango ( Mangifera indica L .) Almond Flours on Wheat Dough Rheology.

Autor: Zomegni G; Department of Textile and Leather Engineering, National Advanced School of Engineering, University of Maroua, P. O. Box 46 Maroua, Cameroon., Saidou C; Department of Basic Sciences, University Institute of Technology, The University of Ngaoundéré, P. O. Box 455 Ngaoundéré, Cameroon., Mbougueng PD; Department of Process Engineering, National School of Agro-Industrial Sciences, The University of Ngaoundéré, P. O. Box 455 Ngaoundéré, Cameroon., Ndjouenkeu R; Department of Food Science and Nutrition, National School of Agro-Industrial Sciences, University of Ngaoundéré, P. O. Box 455 Ngaoundéré, Cameroon.

Publikováno v: International journal of food science [Int J Food Sci] 2022 Dec 30; Vol. 2022, pp. 5899749. Date of Electronic Publication: 2022 Dec 30 (Print Publication: 2022).

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Synergistic interactions in dilute aqueous solutions between alginate and tropical vegetal hydrocolloids.

Autor: Nkenmogne Kamdem IE; Department of Applied Chemistry, The University of Ngaoundere, P.O Box 455 Ngaoundere, Cameroon., Saidou C; Department of Food Science and Nutrition, The University of Ngaoundere, P.O Box 455 Ngaoundere, Cameroon., Ngassoum MB; Department of Applied Chemistry, The University of Ngaoundere, P.O Box 455 Ngaoundere, Cameroon., Ndjouenkeu R; Department of Food Science and Nutrition, The University of Ngaoundere, P.O Box 455 Ngaoundere, Cameroon.

Publikováno v: Heliyon [Heliyon] 2020 Jul 06; Vol. 6 (7), pp. e04348. Date of Electronic Publication: 2020 Jul 06 (Print Publication: 2020).

Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp.

Autor: Ngaha Damndja, Wilfred¹ (AUTHOR) ngaha.wilfred@gmail.com, Agume Ntso, Aurelie Solange² (AUTHOR), Ngatchic Metsagang, Thérèse Josiane¹ (AUTHOR), Djello Nkali, Hermionne¹ (AUTHOR), Ozkan-Karabacak, Azime (AUTHOR)

Publikováno v: Journal of Food Quality. 8/13/2024, Vol. 2024, p1-10. 10p.

Investigation of rheological, physicochemical, and sensorial properties of traditional low‐fat Doogh formulated.

Autor: Rahmati, Fatemeh¹ (AUTHOR), Mahjoorian, Abbas¹ (AUTHOR) pnamari@gmail.com, Fazeli, Fatemeh¹ (AUTHOR), Ranjbar, Sharagim² (AUTHOR)

Publikováno v: Food Science & Nutrition. Nov2023, Vol. 11 Issue 11, p7218-7228. 11p.