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Article Title
Enhancement of the Nutritional Value and Functional Properties of Mango Kernel Flour through Heat, Lemon Juice and Kanwa Processing
Authored by
Gaston Zomegni
Department of Textile and Leather Engineering, National Advanced School of Engineering, University of Maroua, P. O. Box 46 Maroua, Cameroon.
Emmanuel Panyo’o Akdowa
Department of Food Sciences and Nutrition, National High School of Agro-Industrial Sciences, P.O. Box 455 Ngaoundéré, Cameroon.
Clement Saidou
Department of Basic Sciences, University Institute of Technology, The University of Ngaoundéré, P. O. Box 455 Ngaoundéré, Cameroon.
Augustin Goudoum
Department of Agriculture, Livestock and Byproducts, National Avanced School of Engineering, University of Maroua, P. O. Box 46 Maroua, Cameroon.