Fokou Elie
Department of Biochemistry, Faculty of Science, Laboratory of Food Sciences and Metabolism, University of Yaounde I, Cameroon
Ponka Roger
Department of Biochemistry, Faculty of Science, Laboratory of Food Sciences and Metabolism, University of Yaounde I, Cameroon
Tchinda Dimofo Patrice Honoris
Department of Biochemistry, Faculty of Science, Laboratory of Food Sciences and Metabolism, University of Yaounde I, Cameroon
Domguia Kenmogne Hernan Brice
Department of Biochemistry, Faculty of Science, Laboratory of Food Sciences and Metabolism, University of Yaounde I, Cameroon
Tchouba Lisy Blonde
Department of Biochemistry, Faculty of Science, Laboratory of Food Sciences and Metabolism, University of Yaounde I, Cameroon
Achu Mercy Bih
Department of Biochemistry, Faculty of Science, Laboratory of Food Sciences and Metabolism, University of Yaounde I, Cameroon
Fotso Martin
Nutrition Center, IMPM, P.O. Box 6163, Yaounde, Cameroon
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How to cite this article
Fokou Elie, Ponka Roger, Tchinda Dimofo Patrice Honoris, Domguia Kenmogne Hernan Brice, Tchouba Lisy Blonde, Achu Mercy Bih and Fotso Martin, 2009. Methods of Preparation and Nutritive Value of Some Dishes Consumed in the West Region of Cameroon. Pakistan Journal of Nutrition, 8: 1190-1195.
DOI: 10.3923/pjn.2009.1190.1195
URL: https://scialert.net/abstract/?doi=pjn.2009.1190.1195
DOI: 10.3923/pjn.2009.1190.1195
URL: https://scialert.net/abstract/?doi=pjn.2009.1190.1195