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Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety por Zohoun, E.V., Tang, E.N., Soumanou, M.M., Manful, J., Akissoe, N.H., Bigoga, J., Futakuchi, K., Ndindeng, S.A.

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Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties por Zohoun, E.V., Ndindeng, S.A., Soumanou, M.M., Tang, E.N., Bigoga, J., Manful, J., Sanyang, S., Akissoe, N.H., Futakuchi, K.

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Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis ) fruit powder por Eyenga, E.-F., Tang, E.N., Achu, M.B.L., Boulanger, R., Mbacham, W.F., Ndindeng, S.A.

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Rice residues can be converted to functional health nutrients through mushroom Pleurotus ostreatus (Jacq. ex Fr.) Kummer production por Tang, E.N., Ngome, F.A., Ndindeng, S.A., Bigoga, J.D., Suh, C., Moreira, J.

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Mycotoxin concentrations in rice from three climatic locations in Africa as affected by grain quality, production site, and storage duration por Tang, E.N., Ndindeng, S.A., Bigoga, J., Traoré, K., Silué, D., Futakuchi, K.

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The physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flour por Levai, L.D., Tang, E.N., Monono, Y.E., NDikum, S.B., Eyenga, E.F., Sumbele, S.A., Ngane, B.K., Schneider, J., Birmingham, T., NDindeng, S.A., NGome, F.A.

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Mycotoxin concentrations in rice are affected by chalkiness, grain shape, processing type, and grain origin por Tang, E.N., Ndindeng, S.A., Onaga, G., Ortega-Beltran, A., Falade, T.D.O., Djouaka, R.F., Frei, M.

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