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Jean de Dieu Tamokou

University of Dschang

Dschang

Dschang

Dschang, 96

Cameroon

  • University of Dschang

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Scholarly Papers (1)

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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
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Abstract:

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