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Maxime Merlin Djoufack
affiliation not provided to SSRN
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Scholarly Papers (1)
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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
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Abstract:
bread, composite flour, cowpea flour, wheat flour
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