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Makebe Calister Wingang

University of Bamenda

Mile 6 Nkwen

PO Box 277

Bamenda

Cameroon

  • University of Bamenda

SCHOLARLY PAPERS

2

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164

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0

Scholarly Papers (2)

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1.

Production and Characterization of a Probiotic Sorghum Beverage Fermented with Lactic Acid Bacteria (Lactobacillus Fermentum and Bifidobacterium Bifidum) and Bil-Bil

Number of pages: 27 Posted: 26 Jan 2023
Brai Olivier, Wilson Agwanande Ambindei, Pride Ndasi Ngwasiri, Makebe Calister Wingang, Desobgo Zangue Steve Carly and Nso Emmanuel Jong
University of Ngaoundere, University of Ngaoundere, The University of Bamenda, Department of Nutrition, Food and Bioresource Technology, University of Bamenda, University of Ngaoundere and University of Ngaoundere
Downloads 105 (664,543)

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fermentation, lactic acid bacteria, sorghum, Beverage, probiotic, bil-bil.

2.

Effect of Natural Fish Flavouring on Technological, Sensory and Antioxidant Properties of Pasta

Number of pages: 18 Posted: 05 Feb 2023
Siewe Fabrice Bruno, Makebe Calister Wingang and Wiyeh Claudette Bakisu Muala
University of Buea, University of Bamenda and University of Bamenda
Downloads 59 (970,490)

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Fish flavouring, Pasta, antioxidant properties, sensory characteristics