Browse by Mot Clé Matière

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Quelles variétés de sorgho pour satisfaire les exigences des productrices de malt et de dolo au Burkina Faso ? Songre-Ouattara Laurencia T., Kaboré Roger, Kam Jonas M., Konkobo-Yaméogo Charlotte, Ouedraogo Joachim, Trouche Gilles. 2016. Journal of Applied Biosciences, 106 : pp. 10286-10299.


Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: A malted and fermented sorghum beverage from Benin. Dalodé-Vieira Générose, Akissoé Noël, Hounhouigan Joseph Djidjoho, Jakobsen Mogens, Mestres Christian. 2015. International Journal of Food Science and Technology, 50 (2) : pp. 549-557.

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin. Adinsi Laurent, Akissoé Noël, Dalodé-Vieira Générose, Anihouvi Victor, Fliedel Geneviève, Mestres Christian, Hounhouigan Joseph Djidjoho. 2015. Food Science and Nutrition, 3 (1), 9 p.

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