Open Access Research Paper Views (646) Download (21) Traditional production system of Ablo, West Africa steamed cooked moist bread Franck Hongbété, Janvier Kindossi, Noël Akissoé Int. J. Biosci.11( 4), 263-271, October 2017. DOI: http://dx.doi.org/10.12692/ijb/11.4.263-271 Key: AbloFermentationMaizeRiceStreet-food Details
Open Access Research Paper Views (557) Download (16) Microbiological characterization of the millet-based (Pennisetum glaucum) Ablo and sorghum-based (Sorghum bicolor) Ablo produced in Benin Banon Sèmèvo. Jultesse, Bokossa Yaou Innocent Padonou, Adoukonou Awo Sagbadja Hubert, Tchekessi Comlan K. Célestin, Bleoussi Roseline, Sachi Pivot, Djogbe Anayce, Assogba Karl Int. J. Micro. Myco.5( 6), 7-13, June 2017. Key: AbloBeninMicrofloraMilletSorghum Details
Open Access Research Paper Views (501) Download (18) Microbiological and physico-chemical dynamics during the fermentation of the millet-based (Pennisetum glaucum) Ablo and the sorghum-based (Sorghum bicolor) Ablo in the Republic of Benin Banon Sèmèvo B. Jultesse, Bokossa Yaou Innocent Padonou, Tchekessi Comlan K. Célestin, Bleoussi Roseline, Sachi Pivot, Djogbe Anayce, Assogba Karl, Azokpota Paulin, Fiogbe Emile, Mensah Guy Apollinaire Int. J. Biomol. & Biomed.6( 2), 1-9, March 2017. Key: AbloBeninDynamicMilletSorghum Details