Assessment of the technological, physicochemical and microbiological characteristics of the fermented dough used to produce O’moabu in the Eastern region of Burkina Faso

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Details: Category: Volume 18, Number 1, February 2024; Published: 20 May 2024; Written by IFG; Hits: 3899

François TAPSOBA, Syntyche Windyam COMPAORÉ, Sanogo BOUGMA, Hama CISSÉ, Cheikna ZONGO and Aly SAVADOGO.

International Journal of Biological and Chemical Sciences, Volume 18, Number 1, February 2024, Pages 261-272. 9587-IJBCS

[Fulltext PDF] [DOI : https://dx.doi.org/10.4314/ijbcs.v18i1.21]

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Volume 18, Number 1, February 2024

Assessment of the technological, physicochemical and microbiological characteristics of the fermented dough used to produce O’moabu in the Eastern region of Burkina Faso

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Assessment of the technological, physicochemical and microbiological characteristics of the fermented dough used to produce O’moabu in the Eastern region of Burkina Faso

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