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

International Journal of Food Science

Volumn 2016, Issue , 2016, Pages

  Suffo Kamela, Arnaud Landry ^a,b   Mouokeu, Raymond Simplice ^c   Ashish, Rawson ^b   Maffo Tazoho, Ghislain ^a   Glory Moh, Lamye ^a   Pamo Tedonkeng, Etienne ^a   Kuiate, Jules Roger ^a  

^a UNIVERSITY OF DSCHANG   (Cameroon)

^b INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY   (India)

^c UNIVERSITY OF DOUALA   (Cameroon)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85008978635     PISSN: 23567015     EISSN: 23145765     Source Type: Journal    
DOI: 10.1155/2016/6707313     Document Type: Article

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