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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.
Ablo
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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.
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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.