Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Proximate Composition, Functional and Sensory Characteristics of Complementary Instant Flours from Yellow Maize (Zea mays), Soya Bean (Glycine max) and Baobab Pulp (Adansonia digitata) Blends
Authored by
Magatsing Singhe Yvana Kevine
Department of Food Science and Nutrition, National school of Agro-Industrial Sciences, The University of Ngaoundere, P.O. BOX 455, Ngaoundere, Cameroon.
Noumo Ngangmou Thierry
Department of Nutrition, Food and Bio-resource Technology, College of Technology, The University of Bamenda, P.O. BOX 39, Bambili, Cameroon.
Panyo’o Akdowa Emmanuel
Department of Food Science and Nutrition, National school of Agro-Industrial Sciences, The University of Ngaoundere, P.O. BOX 455, Ngaoundere, Cameroon.
Ngaha Damndja Wilfred
Department of Food Science and Nutrition, National school of Agro-Industrial Sciences, The University of Ngaoundere, P.O. BOX 455, Ngaoundere, Cameroon.