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Article Title
Physicochemical, Sensory and Antioxidant Properties of Biscuit Fortified with Carica papaya, Ananas comosus and Beta vulgaris Mixed Powder
Authored by
Nicolas Policarpe Nolla
Department of Biochemistry, Faculty of Science, University of Douala, Cameroon, PO BOX 24157 Douala, Cameroon.
Kesnel Dtsayo Immata
Department of Biochemistry, Faculty of Science, Laboratory for Food Science and Metabolism, University of Yaounde1, Cameroon, PO BOX 812 Yaounde, Cameroon.
Marlyne Josephine Mananga
Department of Biochemistry, Faculty of Science, Laboratory for Food Science and Metabolism, University of Yaounde1, Cameroon, PO BOX 812 Yaounde, Cameroon.
Eliane Flore Eyenga
Department of Biochemistry, Faculty of Science, Laboratory for Food Science and Metabolism, University of Yaounde1, Cameroon, PO BOX 812 Yaounde, Cameroon.
Brice Didier Kouandjoua Ndjigoui
Department of Biochemistry, Faculty of Science, Laboratory for Food Science and Metabolism, University of Yaounde1, Cameroon, PO BOX 812 Yaounde, Cameroon.
Ruth Dallonnes Fangueng Kamgo
Department of Biochemistry, Faculty of Science, Laboratory for Food Science and Metabolism, University of Yaounde1, Cameroon, PO BOX 812 Yaounde, Cameroon.
Elie Fokou
Department of Biochemistry, Faculty of Science, Laboratory for Food Science and Metabolism, University of Yaounde1, Cameroon, PO BOX 812 Yaounde, Cameroon.