Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds

por Manejo Djiogue, Josiane E., Nguimbou, Richard M., Tatsadjieu, Leopold N., Mang, Yannick D., Njintang, Nicolas Y.
Publicado en Food Sci Nutr (2016)