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Serge Cyrille Ndomou Houketchang

University of Dschang

4

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20

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Effect of Syzigium aromaticum and Allium sativum spice extract powders on the lipid quality of groundnuts (Arachis hypogaea) pudding during steam cooking

2020 Heliyon
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Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels

2019 Journal of Food Processing and Preservation
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Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon)

2019 Heliyon
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Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value

2019 Food Science and Nutrition
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