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Article Title
Nutritional Content, Functional and Sensory Characteristics of Complementary Flours Formulated from Orange Sweet Potato and Sesame Seed Fortified with Carrot, Baobab Pulp, and Moringa Leaves
Authored by
Waha Nouwe Lyzette Aurelie
Department of Food Science and Nutrition, National School of Agro-Industrial Science, The University of Ngaoundere, P.O. Box-455, Ngaoundere, Cameroon.
Ngaha Damndja Wilfred
Department of Food Science and Nutrition, National School of Agro-Industrial Science, The University of Ngaoundere, P.O. Box-455, Ngaoundere, Cameroon.
Agume Ntso Aurelie Solange
Department of Food Engineering and Quality Control, University Institute of Technology, The University of Ngaoundere, P.O. Box-455, Ngaoundere, Cameroon.
Ejoh Aba Richard
Department of Food Science and Nutrition, National School of Agro-Industrial Science, The University of Ngaoundere, P.O. Box-455, Ngaoundere, Cameroon and Department of Nutrition Food and Bioresource Technology, College of Technology, The University of Bamenda, P.O. Box-39, Bambili, Cameroon.