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  1. Proximate Composition and Mineral Content of Some Cameroonian Traditional Sauc es Prepared from Red Sorrel Leaves (H ibiscus sabdariffa L.)

    Article • Current Nutrition & Food Science, April 2016, Bentham Science Publishers

    Dr PONKA Roger

  2. Nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes

    Article • Food Science & Nutrition, January 2016, Wiley

    Dr PONKA Roger

  3. Nutritional Composition of Five Varieties of Pap Commonly Consumed in Maroua (Far-North, Cameroon)

    Article • Polish Journal of Food and Nutrition Sciences, January 2015, De Gruyter

    Dr PONKA Roger