Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon.

Autor: Suffo Kamela AL; Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon; Department of Food Engineering and Design, Indian Institute of Crop and Processing Technology, Thanjavur, India., Mouokeu RS; Institute of Fisheries and Aquatic Sciences, University of Douala, P.O. Box 7236, Douala, Cameroon., Ashish R; Department of Food Engineering and Design, Indian Institute of Crop and Processing Technology, Thanjavur, India., Maffo Tazoho G; Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon., Glory Moh L; Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon., Pamo Tedonkeng E; Department of Animal Production, Faculty of Agronomy and Agricultural Science, University of Dschang, Dschang, Cameroon., Kuiate JR; Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon.

Publikováno v: International journal of food science [Int J Food Sci] 2016; Vol. 2016, pp. 6707313. Date of Electronic Publication: 2016 Dec 18.