18 Jun 2025Open access
Study on Effect of the Amylase Content of Sweet Potato (Ipomoea batatas Lam.) Tubers on Slurry ViscosityPublisher siteAsian Food Science Journal, Enzyme Production and Characterization
UniversitiesGermaine Yadang
Active, last published 2026
In food composition and properties
Germaine
Yadang
Scholar“Research focused on Food composition and properties and adjacent fields.”
University of Ngaoundéré
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01 · About the work
What I study
ermaine Yadang is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Germaine's work has been cited 92 times across 1 active year. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×3Agriculture and Rural Development Research×3Food and Agricultural Sciences×3Probiotics and Fermented Foods×2Microbial Metabolites in Food Biotechnology×2
04 · Where I am
Affiliations
Affiliation on published researchUniversity of NgaoundéréDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
3 works18 Jun 2025
Nutritional and Techno-Functional Suitability of Sweet Potato (Ipomoea batatas) Flour from Three Agro-Ecological Zones in Cameroon for the Preparation of Infant PorridgesPublisher site18 Jun 2025Open access
Comparison of Carbohydrate and Pasting Profile of Sweet Potato (Ipomoea batatas L. Lam) Flour from Three Agro-Ecological Zones in CameroonPublisher siteEuropean Journal of Nutrition & Food Safety, Food composition and properties
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