Gires Teboukeu Boungo

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

Fabrice Tonfack Djikeng, William Teyomnou Teyomnou, Noël Tenyang et al. · Heliyon · 2018 · 70 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value

Stéphano Tambo Téné, Julie Mathilde Klang, Serge Cyrille Houketchang Ndomou et al. · Food Science & Nutrition · 2019 · 46 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds <i>(Tetracarpidium conophorum)</i> produced and commercialized in Kumba, South‐West Region Cameroon

Fabrice Tonfack Djikeng, Edem Selle, Azia Theresia Morfor et al. · Food Science & Nutrition · 2017 · 45 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon)

Julie Mathilde Klang, Stéphano Tambo Téné, Leonie Gaytane Nguemguo Kalamo et al. · Heliyon · 2019 · 35 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

Optimization using response surface methodology (RSM) of the energy density of flour-based gruels of sweet cassava (Manihot esculenta Crantz) flour: Effect of the addition of two new sprouted rice varieties produced under optimal conditions (Nerica 3 and Nerica L56)

Julie Mathilde Klang, Stéphano Tambo Téné, Fabiola Elsa Matueno Kamdem et al. · NFS Journal · 2020 · 26 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14