View of Effect of Blanching, Varietal Difference of Irish Potato Flour and Sprouted Maize Flour on Energy Density of Gruels of Three Irish Potatoes Varieties (Cipira, Pamela and Dosa) in Dschang, West-Cameroon: Optimization Using Response Surface Methodology (RSM)

Return to Article Details Effect of Blanching, Varietal Difference of Irish Potato Flour and Sprouted Maize Flour on Energy Density of Gruels of Three Irish Potatoes Varieties (Cipira, Pamela and Dosa) in Dschang, West-Cameroon: Optimization Using Response Surface Methodology (RSM) Download PDF