RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Nutritional composition of local ingredients used to prepare porridges for vulnerable people in Maroua (far- north region, Cameroon)
https://doi.org/10.31248/RJFSN2022.137 | Article Number: CA8A79AE2 | Vol.7 (2) - April 2022
Received Date: 28 February 2022 | Accepted Date: 23 March 2022 | Published Date: 30 April 2022
Authors: Prosper Asue Elumba , Augustin Goudoum* and Roger Ponka
Keywords: nutritional composition, ingredient, porridge, vulnerable people.
APA STYLE
Elumba, P. A., Goudoum, A., & Ponka, R. (2022). Nutritional composition of local ingredients used to prepare porridges for vulnerable people in Maroua (far- north region, Cameroon). Research Journal of Food Science and Nutrition, 7(2), 39-46.
HARVARD STYLE
Elumba, P. A., Goudoum, A. and Ponka, R. 2022. Nutritional composition of local ingredients used to prepare porridges for vulnerable people in Maroua (far- north region, Cameroon). Research Journal of Food Science and Nutrition, 7(2), Pp. 39-46.
VANCOUVER STYLE
Elumba PA, Goudoum A & Ponka R. Nutritional composition of local ingredients used to prepare porridges for vulnerable people in Maroua (far- north region, Cameroon). Research Journal of Food Science and Nutrition. 2022 Apr 30:7(2): 39-46.
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