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International Journal of Food Science
Volume 2016, Article ID 6707313, 8 pages
http://dx.doi.org/10.1155/2016/6707313
Research Article

Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon

1Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon
2Department of Food Engineering and Design, Indian Institute of Crop and Processing Technology, Thanjavur, India
3Institute of Fisheries and Aquatic Sciences, University of Douala, P.O. Box 7236, Douala, Cameroon
4Department of Animal Production, Faculty of Agronomy and Agricultural Science, University of Dschang, Dschang, Cameroon

Received 17 July 2016; Accepted 30 October 2016

Academic Editor: Rosana G. Moreira

Copyright © 2016 Arnaud Landry Suffo Kamela et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Arnaud Landry Suffo Kamela, Raymond Simplice Mouokeu, Rawson Ashish, et al., “Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon,” International Journal of Food Science, vol. 2016, Article ID 6707313, 8 pages, 2016. https://doi.org/10.1155/2016/6707313.