Showing 1 - 3 results of 3 for search 'Wilfred Ngaha Damndja', 查询时间: 0.02s Refine Results
  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 由 William Tedom Dzusuo, Aurelie Solange Agume Ntso, Wilfred Ngaha Damndja, Richard Ejoh Aba

    出版 2024-09-01
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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 由 Wilfred Ngaha Damndja, Aurelie Solange Agume Ntso, Thérèse Josiane Ngatchic Metsagang, Hermionne Djello Nkali

    出版 2024-01-01
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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... 由 Wilfred Ngaha Damndja, Julien Armel Assiéné Agamou, Aurelie Solange Agume Ntso, William Tedom Dzusuo, Richard Ejoh Aba

    出版 2024-06-01
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