Julie Mathilde Klang

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 · 43 citations · Full text

Nutrition, Engineering, Chemical Composition +17

Effect of process and variety on physico-chemical and rheological properties of two corn flour varieties (Atp and Kassaï)

Hygride Dongmo, Stephano Tene Tambo, Gires Boungo Teboukeu et al. · Journal of Agriculture and Food Research · 2020 · 37 citations · Full text

Nutrition, Engineering, Bioenergy +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 · 34 citations · Full text

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 · 23 citations · Full text

Optimization using response surface methodology of amylolytic capacity of maize Atp-Y and coca-sr varieties: In vitro digestibility capacity, physico-chemical and functional properties of optimal sample

Stéphano Tambo Téné, Derek Tantoh Ndinteh, Jean Roger Dongmo et al. · Journal of Agriculture and Food Research · 2022 · 22 citations · Full text