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Mathilde Julie Klang

University of Dschang - Department of Biochemistry

Dschang

Cameroon

  • University of Dschang - Department of Biochemistry

SCHOLARLY PAPERS

4

DOWNLOADS

282

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0

Scholarly Papers (4)

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1.

Study of the Functional Properties and Breadmaking Ability of a Composite Flour Made of Cowpea ( Vigna Unguiculata) and Soft Wheat ( Triticum Aestvum)

Number of pages: 27 Posted: 21 Feb 2022
Mathilde Julie Klang, Marie Madeleine Nanga Ndjang, Maxime Merlin Djoufack and Francois Ngoufack Zambou
University of Dschang - Department of Biochemistry, University of Dschang, affiliation not provided to SSRN and University of Dschang
Downloads 104 (669,616)

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bread, composite flour, cowpea flour, wheat flour

2.

Production Technologies and Nutritional Characterization of Rice Fritters Marketed in Cameroon

Number of pages: 30 Posted: 16 Sep 2023
Mathilde Julie Klang, Bruno Fotso Saah, Hermann Arantes Kohole Foffe, Zokou Ronice, Hygride Dongmo, Saturnin Naïm, Marie Madeleine Nanga Ndjang and Simo Gustave
University of Dschang - Department of Biochemistry, University of Dschang, University of Dschang, University of Dschang, University of Dschang, University of Dschang, University of Dschang and University of Dschang
Downloads 82 (790,029)

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Rice fritter, Process, Nutritional value

3.

Effect of Soybean (Glycine Max) and Voandzou (Vigna Subterranea) Flours on the Textural, Rheological and Nutritional Properties of Masa (Nixtamalized Corn Flour)

Number of pages: 36 Posted: 10 Sep 2024
Hygride Dongmo, Gires Teboukeu Boungo, Hermann Arantes Kohole Foffe, Zokou Ronice, Marie Madeleine Nanga Ndjang, Bruno Fotso Saah, Saturnin Naïm, Mathilde Julie Klang and Jean de Dieu Tamokou
University of Dschang, University of Bamenda, University of Dschang, University of Dschang, University of Dschang, University of Dschang, University of Dschang, University of Dschang - Department of Biochemistry and University of Dschang
Downloads 55 (1,010,164)

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masa, soybean, voandzou, textural properties, nutritional composition, Rheological properties

4.

Mixture Design Approach for Development a Protein-Enriched and Low-Lipid-Reducing Sugar Gluten-Free Biscuit: Chemical, Glycemic Load, Sensory and Microbiological Characteristics of the Resulting Product

Number of pages: 25 Posted: 04 Sep 2023
Bilkissou Njapndounke, Romial Joel Ngouénam, FOKO KOUAM Edith Marius, Gires Teboukeu Boungo, Mathilde Julie Klang and Francois Ngoufack Zambou
University of Yaounde I, University of Yaounde I, University of Dschang, University of Bamenda, University of Dschang - Department of Biochemistry and University of Dschang
Downloads 41 (1,170,409)

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banane cochon, blend flour, cowpea, optimal gluten-free biscuit, mixture design