Nutritional and Techno-Functional Suitability of Sweet Potato (Ipomoea batatas) Flour from Three Agro-Ecological Zones in Cameroon for the Preparation of Infant Porridges

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Published
2025-06-18
DOI
https://doi.org/10.9734/ajfrn/2025/v4i3288
Primary Topic
Agriculture and Rural Development Research
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article
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article

Nutritional and Techno-Functional Suitability of Sweet Potato (Ipomoea batatas) Flour from Three Agro-Ecological Zones in Cameroon for the Preparation of Infant Porridges

Feumba Dibanda R., William Tchabo, Germaine Yadang, Robert Ndjouenkeu et al.
Agriculture and Rural Development Research
article

Nutritional and Techno-Functional Suitability of Sweet Potato (Ipomoea batatas) Flour from Three Agro-Ecological Zones in Cameroon for the Preparation of Infant Porridges

Feumba Dibanda R., William Tchabo, Germaine Yadang, Robert Ndjouenkeu, Mbome Lape I., Danilova E.V., S. Soufianou
article en

Abstract

No abstract available for this paper.
Vol. 4(3)
Université de Yaoundé I (CM), University of Buea (CM)
Zero hunger
Openalex Percentile: Top 88%
Agriculture and Rural Development Research
DOISourceOpenAlex
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Nutritional and Techno-Functional Suitability of Sweet Potato (Ipomoea batatas) Flour from Three Agro-Ecological Zones in Cameroon for the Preparation of Infant Porridges — Feumba Dibanda R., William Tchabo, et al. · (2025) | TGRS Research Map | TGRS