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Publications by Serge Cyrille Ndomou Houketchang
Characterization of Corn, Cassava, and Commercial Flours: Use of Amylase-Rich Flours of Germinated Corn and Sweet Potato in the Reduction of the Consistency of the Gruels Made From These Flours-Influence on the Nutritional and Energy Value
Food Science and Nutrition
Food Science
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Quality of Pasta Made of Cassava, Peach Palm and Golden Linseed Flours
Food Science and Technology
Biotechnology
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Evaluation the Baking Value of Passage Flours
Proximate Compositions, Anti-Nutritional Factors and Minerals Content of Composite Flours and Bread From Blends of Wheat-Anchote-Soyabean Flours
Advances in Nutrition & Food Science
Effect of Variety on the Physico-Chemical, Carotenoid and Microbial Loads of Flours of Five New Varieties of Sweet Potato
Biotechnology
Biochemistry
Genetics
Molecular Biology
On the Behavior of Benzoylperoxide in Wheat Flours
Eiyo To Shokuryo
Effect of Quinoa and Potato Flours on the Thermomechanical and Breadmaking Properties Ofwheat Flour
Brazilian Journal of Chemical Engineering
Chemical Engineering
Nutritional, Microbiological and Rheological Characteristics of Porridges Prepared From Infant Flours Based on Germinated and Fermented Cereals Fortified With Soybean
International Journal of Current Microbiology and Applied Sciences
Isolation and Characterization of Starch From Pearl Millet (Pennisetum Typhoidium) Flours
International Journal of Food Properties
Food Science
Influence of Different Flours and Starches on Gluten-Free Bread Aroma
Journal of Food Science and Technology
Food Science
