Treffer 1 - 5 von 5 für Suche 'Agume, Aurelie Solange Ntso', Suchdauer: 0,50s Treffer weiter einschränken
  1. 1
    Formulation of complementary flours from pretreated pumpkin pulp, soybeans and spinach leaves: Nutritional, functional and sensory characterization

    Formulation of complementary flours from pretreated pumpkin pulp, soybeans and spinach leaves: Nutritional, functional and sensory characterization von Tedom Dzusuo, William, Agume Ntso, Aurelie Solange, Ngaha Damndja, Wilfred, Ejoh Aba, Richard

    Veröffentlicht in Heliyon

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  2. 2
    Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp

    Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp von Ngaha Damndja, Wilfred, Agume Ntso, Aurelie Solange, Ngatchic Metsagang, Thérèse Josiane, Djello Nkali, Hermionne

    Veröffentlicht in Journal of food quality

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  3. 3
    Nutritional, functional and sensory characteristics of an infant puree food from pre-treated pumpkin flesh (Curcubita pepo L.), soybean (Glycine max L.) and spinach leaves (Spinacia oleracea)

    Nutritional, functional and sensory characteristics of an infant puree food from pre-treated pumpkin flesh (Curcubita pepo L.), soybean (Glycine max L.) and spinach leaves (Spinaci... von Ngaha Damndja, Wilfred, Assiéné Agamou, Julien Armel, Agume Ntso, Aurelie Solange, Tedom Dzusuo, William, Ejoh Aba, Richard


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  4. 4
    Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

    Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour von Agume, Aurelie Solange Ntso, Njintang, Nicolas Yanou, Mbofung, Carl Moses F

    Veröffentlicht in Foods

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  5. 5
    Physicochemical and pasting properties of maize flour as a function of the interactive effect of natural-fermentation and roasting

    Physicochemical and pasting properties of maize flour as a function of the interactive effect of natural-fermentation and roasting von Agume Ntso, Aurelie Solange, Njintang, Yanou Nicolas, Mbofung, Carl Moses F.


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