Optimization of production conditions of biscuit from Musa sapientum flour (‘banane cochon’): Nutritional composition and glycaemic index of the optimized biscuit by Bilkissou Njapndounke, Marius Edith Foko Kouam, Gires Teboukeu Boungo, Julie Mathilde Klang, François Zambou Ngoufack

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Effect of boiling and roasting on the physicochemical properties of Djansang seeds (Ricinodendron heudelotii) by Emmanuel Edie Kinge, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, François Zambou Ngoufack, Hilaire Macaire Womeni

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Optimum biscuit from Musa sapientum L. and Vigna unguiculata L. composite flour: effect on pancreatic histology, biochemical and hematological parameters of diabetic ratsPractical... by Bilkissou Njapndounke, Marc Bertrand Dandji Saah, Marius Edith Foko Kouam, Gires Teboukeu Boungo, Francois Zambou Ngoufack

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Mixture design approach for the development of a cowpea and banane cochon flour-based gluten-free biscuit: Chemical, glycemic load, sensory and microbiological characteristics of t... by Bilkissou Njapndounke, Romial Joel Ngouénam, Edith Marius Foko Kouam, Gires Teboukeu Boungo, Julie Mathilde Klang, François Zambou Ngoufack

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Lactic acid production ability of Lactobacillus sp. from four tropical fruits using their by-products as carbon source by Joel Romial Ngouénam, Chancel Hector Momo Kenfack, Edith Marius Foko Kouam, Pierre Marie Kaktcham, Rukesh Maharjan, François Zambou Ngoufack

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Technological characterisation and probiotic traits of yeasts isolated from Sha'a, a Cameroonian maize-based traditional fermented beverage by Laverdure Tchamani Piame, Pierre Marie Kaktcham, Edith Marius Foko Kouam, Ulrich Daquain Fotso Techeu, Romial Joel Ngouénam, François Zambou Ngoufack

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Low-cost dehydrated starter production: Protective effect of maize-based carrier materials and its application in a Cameroonian maize-based traditional fermented beverage (Sha'a) by Laverdure Tchamani Piame, Pierre Marie Kaktcham, Edith Marius Foko Kouam, Ulrich Daquain Fotso Techeu, Romial Joel Ngouenam, François Zambou Ngoufack

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Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans by Fabrice Tonfack Djikeng, William Teyomnou Teyomnou, Noël Tenyang, Bernard Tiencheu, Azia Theresia Morfor, Blaise Arnaud Hako Touko, Serges Ndomou Houketchang, Gires Teboukeu Boungo, Mallampalli Sri Lakshmi Karuna, François Zambou Ngoufack, Hilaire Macaire Womeni

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