21 Aug 2025Open access2cites
Exploring the potential of biscuits as snacks to promote the consumption of biofortified beansPublisher siteDiscover Food, Food composition and properties
UniversitiesPanyo’o Akdowa Emmanuel
Active, last published 2026
In food composition and properties
Panyo’o Akdowa
Emmanuel
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
anyo’o Akdowa Emmanuel 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
Panyo’o's work has been cited 38 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×3Seed and Plant Biochemistry×2African Botany and Ecology Studies×2Meat and Animal Product Quality×1
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 works27 Jun 2025Open access6cites
Effect of the granulometry and proportions of maize and cassava flours on the techno-functional and sensory properties of composite couscous-like productPublisher siteApplied Food Research, Food composition and properties
10 Apr 2025Open access
Impact of the traditional production system of zibdé artisanal butter from Chad on the physicochemical and sensory properties.Publisher siteResearch Square, African Botany and Ecology Studies
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