Vol. 7 No. 3 (2024) | Journal of Food Stability

Nutritional profile of selected flood-recession sorghum cultivars from Chad

Djirabaye Nadjiam

1 - 13

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Effect of added wheat flour on physico-chemical and sensorial properties of “Bebergou”

Agoura Diantom, Mamatchi Melila, Agbessi Kokouvi Agblekpe, Tchadjobo Tchacondo

14 - 20

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Cooking practices, consumption and sensory perception of Ntuba ekōn: A traditional dish consumed in Cameroon

Junior Lawrence Mundéné-Timothée, Richard Marcel Nguimbou, Achille Nouga Bissoue, Isabelle Sandrine Bouelet Ntsama, Sylvain Parfait Bouopda Tamo, Julien Armel Assiene Agamou, Rosalie Annie Ngono Ngane, Ruben Mouangue, Nicolas Njintang Yanou

21 - 37

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Journal of Food Stability
Journal / Journal of Food Stability / Vol. 7 No. 3 (2024) / Articles

Articles

Nutritional profile of selected flood-recession sorghum cultivars from Chad

Effect of added wheat flour on physico-chemical and sensorial properties of “Bebergou”

Cooking practices, consumption and sensory perception of Ntuba ekōn: A traditional dish consumed in Cameroon

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