Vol. 6 No. 2 (2023) | Journal of Food Stability

Comparison of the Contents of Calcium, Magnesium and some Environmental Microorganisms in Cow Feed and Raw Milk Produced in Cameroon

Pierrette Ngo Bahebeck, Flora Nzakou Hakoueu, Mireille Ebiane Nougang, Abdou Salamou Nsangou, Clemence Aggy Njehoya, Kingsley Agbor Etchu, Claire Stéphane Metsopkeng, Paul Alain Nana, Télesphore Sime-Ngando, Moïse Nola

1-17

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Effet de la variété des matières premières et du procédé de fabrication sur la qualité sensorielle du Toubani, une pâte traditionnelle béninoise à base de niébé cuite à la vapeur

Nikki Sarè Orou Éric Bio , Franck Hongbété , Melegnonfan Janvier Kindossi, A. Paul Ferdinand Houssou, Fidel Paul Tchobo

18-33

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Purification partielle et caractérisation de la dextrinase limite du malt de sorgho Safrari

Annick Chancelle Nguemogne, Zangué Steve Carly Desobgo, Emmanuel Jong Nso

34-50

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Contribution to the investigation of the artisanal fish oil (Sardine pilchardus. Walb.) Sector in the Far-North Region-Cameroon

Horliane Nzali Ghomdim, Laurette Blandine Kenfack Mezajoug, Eric Serge Ngangoum, Steve Djiazet, Clergé Tchiegang

51-65

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Application of response surface methodology in date (Phoenix dactylifera) L. juice extraction: Effect of process parameters on Brix, color and sugar/acid ratio

Kadlezir Fiacre, Mohagir Ahmed Mohammed, Desobgo Zangué Steve Carly

66-83

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Acceptability and Nutritional Quality of Finger Millet (Eleusine coracana) Cookies Enriched with Cricket (Acheta domesticus)

Winnie Mashaghala Mwanyigha, Alice Nakhumicha Muriithi, Silvenus O. Konyole

84-95

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Journal of Food Stability
Journal / Journal of Food Stability / Vol. 6 No. 2 (2023) / Articles

Articles

Comparison of the Contents of Calcium, Magnesium and some Environmental Microorganisms in Cow Feed and Raw Milk Produced in Cameroon

Effet de la variété des matières premières et du procédé de fabrication sur la qualité sensorielle du Toubani, une pâte traditionnelle béninoise à base de niébé cuite à la vapeur

Purification partielle et caractérisation de la dextrinase limite du malt de sorgho Safrari

Contribution to the investigation of the artisanal fish oil (Sardine pilchardus. Walb.) Sector in the Far-North Region-Cameroon

Application of response surface methodology in date (Phoenix dactylifera) L. juice extraction: Effect of process parameters on Brix, color and sugar/acid ratio

Acceptability and Nutritional Quality of Finger Millet (Eleusine coracana) Cookies Enriched with Cricket (Acheta domesticus)

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