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Article Title
Nutritional and Techno-Functional Suitability of Sweet Potato (Ipomoea batatas) Flour from Three Agro-Ecological Zones in Cameroon for the Preparation of Infant Porridges
Authored by
Yadang G.
Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box-455 Ngaoundere, Cameroon.
Tchabo W.
Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box-455 Ngaoundere, Cameroon.
Feumba Dibanda R
Department of Biochemistry, Faculty of Science, University of Buea, Cameroon.
Soufianou S.
Food Technology Development Laboratory, Centre of Food, Food Safety and Nutrition Research (CRASAN), Institute of Medical Research and Medicinal Plants Studies (IMPM), P.O Box-13 033, Yaounde, Cameroon.
Djuikwo Nkonga R. V.
Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Mbome Lape I.
Food Technology Development Laboratory, Centre of Food, Food Safety and Nutrition Research (CRASAN), Institute of Medical Research and Medicinal Plants Studies (IMPM), P.O Box-13 033, Yaounde, Cameroon.
Ndjouenkeu R.
Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box-455 Ngaoundere, Cameroon.