African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Effect of wheat flour substitution, maize variety and fermentation time on the characteristics of Akara, a deep oil fried dough product

Kameni A*
  • Kameni A*
  • IRAD Nkolbisson, PO Box 2067, Yaounde, Cameroon.
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Kouebou C
  • Kouebou C
  • Food Technology Unit, IRAD Garoua, Box 415, Cameroon.
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Aboubakar D. A. K
  • Aboubakar D. A. K
  • Food Technology Unit, IRAD Garoua, Box 415, Cameroon.
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C. The
  • C. The
  • IRAD Nkolbisson, PO Box 2067, Yaounde, Cameroon.
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  •  Received: 24 September 2008
  •  Accepted: 14 February 2014
  •  Published: 31 March 2014

How to cite this article

APA /
Kameni, A., Kouebou, C., Aboubakar, D. A. K. & The, C. (2014). Effect of wheat flour substitution, maize variety and fermentation time on the characteristics of Akara, a deep oil fried dough product. African Journal of Food Science, 8(3), 104-111.
Chicago /
Kameni A., Kouebou C., Aboubakar D. A. K. and C. The. "Effect of wheat flour substitution, maize variety and fermentation time on the characteristics of Akara, a deep oil fried dough product." African Journal of Food Science 8, no. 3 (2014): 104-111.
MLA /
Kameni A., et al. "Effect of wheat flour substitution, maize variety and fermentation time on the characteristics of Akara, a deep oil fried dough product." African Journal of Food Science 8.3 (2014): 104-111.
DOI /
https://doi.org/10.5897/AJFS08.059
URL /
https://academicjournals.org/journal/AJFS/article-abstract/2A02F2B45324

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

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