Search Results - Kégah Ngoualem, Franklin

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  1. 1
    Gari, a Cassava (Manihot esculenta Crantz) Derived Product: Review on Its Quality and Their Determinants

    Gari, a Cassava (Manihot esculenta Crantz) Derived Product: Review on Its Quality and Their Determinants by Ngoualem Kégah, Franklin, Ndjouenkeu, Robert

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  2. 2
    Drivers of consumer acceptability of cassava gari‐eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)

    Drivers of consumer acceptability of cassava gari‐eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot) by Olaosebikan, Olamide, Bello, Abolore, Sousa, Kauê, Ndjouenkeu, Robert, Adesokan, Michael, Alamu, Emmanuel, Agbona, Afolabi, Van Etten, Jacob, Kégah, Franklin Ngoualem, Dufour, Dominique, Bouniol, Alexandre, Teeken, Béla

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  3. 3
    Chemistry and functionalities of lake deposits and plant-based salts used in food preparations: A review

    Chemistry and functionalities of lake deposits and plant-based salts used in food preparations: A review by Kégah Ngoualem, Franklin, Nguimbou, Richard Marcel, Muhammad Khan, Asad, Ndjouenkeu, Robert

    Published in Food chemistry
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  4. 4
    From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria

    From cassava to gari: mapping of quality characteristics and end‐user preferences in Cameroon and Nigeria by Ndjouenkeu, Robert, Ngoualem Kegah, Franklin, Teeken, Béla, Okoye, Benjamin, Madu, Tessy, Olaosebikan, Olamide Deborah, Chijioke, Ugo, Bello, Abolore, Oluwaseun Osunbade, Adebowale, Owoade, Durodola, Takam‐Tchuente, Noel Hubert, Biaton Njeufa, Esther, Nguiadem Chomdom, Isabelle Linda, Forsythe, Lora, Maziya‐Dixon, Busie, Fliedel, Geneviève

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  5. 5
    Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)

    Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot) by Olaosebikan, Olamide, Bello, Abolore, de Sousa, Kaue, Ndjouenkeu, Robert, Adesokan, Michael, Alamu, Emmanuel, Agbona, Afolabi, van Etten, Jacob, Kegah, Franklin Ngoualem, Dufour, Dominique, Bouniol, Alexandre, Teeken, Béla

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