Ablo Archives - International Network for Natural Sciences

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: Ablo Fermentation Maize Rice Street-food

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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: Ablo Benin Microflora Millet Sorghum

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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: Ablo Benin Dynamic Millet Sorghum

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