Bouillies fermentées traditionnelles à base de céréales au Burkina Faso : diversité, technologies de production et microorganismes à potentiel probiotique associés

Boureima Kagambèga, Hama Cissé, François Tapsoba, Adama Sawadogo, Cheikna Zongo, Yves Traoré, Aly Savadogo

Importé

Amino Acid Profiling of the Leaves of Senna Obtusifolia and Biochemical Changes during Fermentation for Production of ''Kawal'', a Traditional Food Condiment

I. Abakar, T. Abdelsalam, Parkouda Charles, F. Tapsoba, H. O. Abdoullahi, Savadogo Aly, Irsat, Ouagadougou Burkina Faso Cnrst

Importé

Aflatoxins and Moisture Levels in Edible Oils Produced in Burkina Faso

Souleymane Zio, Isaac Dembele, Raoul Sylvain Bazoin Bazié, Abel Tankoano, François Tapsoba, Fatoumata Hama-Ba, Laurencia Toulsoumdé Songre-Ouattara, Fulbert Nikiéma, Driss Elothmani, Yves Traoré, Aly Savadogo

Nutritional, biochemical and microbiological compositionof Borassus aethiopum Mart. sap in Burkina Faso

Oumarou Zongo • Francois Tapsoba • Florence Leray • Carine Bideaux • Stephane Guillouet• Yves Traore• Aly Savadogo

Physicochemical and Microbiological Qualities of Traditional Cereal-Based Porridges Sold in Ouagadougou

Boureima Kagambèga, Hama Cissé, Sidbewendé Clarisse Compaoré, François Tapsoba, Souleymane Zongo, Adama Sawadogo, Cheikna Zongo, Yves Traoré and Aly Savadogo,