Impact of the storage conditions and duration on some nutritional  parameters of  three flours of mass consumption in Cameroon

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BONGSE ANDOSEH Patience Kari
Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.
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MABOUNE TETMOUN Abeline
Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.
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MOUNJOUENPOU Pauline
Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

SONTSA-DONHOUNG Alain-Martial
Faculty of Science, University of Yaounde 1, Yaounde, Cameroon.

BONGSE ANDOSEH Patience Kari
Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.

MABOUNE TETMOUN Abeline
Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.

BOUGNON Blaise
Faculty of Science, University of Yaounde 1, Yaounde, Cameroon.

MOUNJOUENPOU Pauline
Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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