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Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content.
J Food Sci Technol. 2024 Dec;61(12):2318-2331. doi: 10.1007/s13197-024-05998-y. Epub 2024 May 15.
J Food Sci Technol. 2024.
PMID: 39431186
Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology.
Eyenga EF, Mouafo HT, Achu MBL, Mbacham WF, Ndindeng SA.
Eyenga EF, et al.
Int J Food Sci. 2021 Aug 31;2021:5215367. doi: 10.1155/2021/5215367. eCollection 2021.
Int J Food Sci. 2021.
PMID: 34513986
Free PMC article.
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Physical, nutritional, and sensory quality of rice-based biscuits fortified with safou (Dacryodes edulis) fruit powder.
Eyenga EF, Tang EN, Achu MBL, Boulanger R, Mbacham WF, Ndindeng SA.
Eyenga EF, et al.
Food Sci Nutr. 2020 May 16;8(7):3413-3424. doi: 10.1002/fsn3.1622. eCollection 2020 Jul.
Food Sci Nutr. 2020.
PMID: 32724605
Free PMC article.
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