Akoa Etoa JM, Ndindeng SA, Owusu ES, Woin N,  Bindzi B, Demont M, “Consumer Valuation of an Improved Parboiling Technology: Experimental Evidence from Cameroon”. Quarterly Journal of International Agriculture (Under Review), PDF will appear once article comes online


Sali Atanga NDINDENG, Delphine Lamare MAPIEMFU, Wilson FANTONG, Valentine P. NCHINDA, Zachée AMBANG, John T. MANFUL. Post-harvest adaptation strategies to the effects of temperature variations and farmer-miller practices on the physical quality of rice in Cameroon. American Journal of Climate Change Vol. 2, No. 3; 2014  (Get PDF)


Amaka M. Odenigbo, Michael Ngadi, Chijioke Ejebe, Noe Woin, and Sali Atanga Ndindeng. Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice. Journal of Food Research; Vol. 3, No. 2; 2014  (Get PDF)


Amaka M. Odenigbo,  Sali Atanga Ndindeng, Chijioke A. Nwankpa, Noe Woin, and Michael Ngadi. In vitro Starch Digestibility and Nutritional Composition of Improved Rice Varieties from Cameroun. European Journal of Nutrition & Food Safety, 3(4): 134-145, 2013 (Get PDF)


Amaka M. Odenigbo, Michael Ngadi, Chijioke Ejebe, Chijioke Nwankpa, Nahemiah Danbaba, Sali Ndindeng, John Manful. Study on the gelatinization properties and amylose content of rice varieties from Nigeria and Cameroun. International Journal of Nutrition and Food Sciences 2(4): 181-186, 2013 (Get PDF)