Nationnal School of Agro-Industrial Sciences, Ngaoundéré, Cameroon
University Institute of Technology, Ngaoundéré, Cameroon;
UMR 95 Qualisud, CIRAD, Montpellier, France
Nationnal School of Agro-Industrial Sciences, Ngaoundéré, Cameroon
Copyright © 2013 Noumo Ngangmou Thierry, Tatsadjieu Ngouné Léopold, Montet Didier, F. Mbofung Carl Moses et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
N. Thierry, T. Léopold, M. Didier and F. Moses, "Effect of Pure Culture Fermentation on Biochemical Composition of
Moringa oleifera Lam Leaves Powders,"
Food and Nutrition Sciences, Vol. 4 No. 8, 2013, pp. 851-859. doi:
10.4236/fns.2013.48111.