Evaluation of the Functional Food Potential of Bamirad (a Ginger-Spiced) Cheese Produced in the Western Highlands of Cameroon

Evaluation of Bamirad Cheese

Authors

  • Mendi Stephen Dung Institute of Agricultural Research for Development (IRAD) Bambui, P.0. Box 51 Bamenda, Cameroon
  • Fonteh Florence Anyangwe Faculty of Agriculture and Agronomic Sciences, University of Dschang, Cameroon
  • Kameni Anselme Institute of Agricultural Research for Development (IRAD) Nkolbisson, Yaounde, Cameroon
  • Mbofung Carl Moses National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, Cameroon

DOI:

https://doi.org/10.52763/PJSIR.BIOL.SCI.56.3.2013.142.146

Keywords:

Bamirad cheese, functional food, lipid profile.

Abstract

Article_4_Bio_31.jpg

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Published

2013-12-30

How to Cite

Dung, M. S., Anyangwe, F. F., Anselme, K., & Carl Moses, M. (2013). Evaluation of the Functional Food Potential of Bamirad (a Ginger-Spiced) Cheese Produced in the Western Highlands of Cameroon: Evaluation of Bamirad Cheese. Biological Sciences - PJSIR, 56(3), 142–146. https://doi.org/10.52763/PJSIR.BIOL.SCI.56.3.2013.142.146

Issue

Vol. 56 No. 3 (2013): Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences

Section

Articles