MDPI and ACS Style
Ndjang, M.M.N.; Klang, J.M.; Njapndounke, B.; Foko, M.E.K.; Dongmo, J.R.; Kamdem, M.H.K.; Tonga, J.L.; Mmutlane, E.M.; Ndinteh, D.T.; Kayitesi, E.;
et al. Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max). Foods 2023, 12, 3180.
https://doi.org/10.3390/foods12173180
AMA Style
Ndjang MMN, Klang JM, Njapndounke B, Foko MEK, Dongmo JR, Kamdem MHK, Tonga JL, Mmutlane EM, Ndinteh DT, Kayitesi E,
et al. Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max). Foods. 2023; 12(17):3180.
https://doi.org/10.3390/foods12173180
Chicago/Turabian Style
Ndjang, Marie Madeleine Nanga, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi,
and et al. 2023. "Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)" Foods 12, no. 17: 3180.
https://doi.org/10.3390/foods12173180
