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Open Access Research Paper

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

By: 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

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Int. J. Biomol. & Biomed.6(2), 1-9, March 2017.

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Open Access Research Paper

Microbiological characterization of the millet-based (Pennisetum glaucum) Ablo and sorghum-based (Sorghum bicolor) Ablo produced in Benin

By: Banon Sèmèvo. Jultesse, Bokossa Yaou Innocent Padonou, Adoukonou Awo Sagbadja Hubert, Tchekessi Comlan K. Célestin, Bleoussi Roseline, Sachi Pivot, Djogbe Anayce, Assogba Karl

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Int. J. Micro. Myco.5(6), 7-13, June 2017.

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Open Access Research Paper

Traditional production system of Ablo, West Africa steamed cooked moist bread

By: Franck Hongbété, Janvier Kindossi, Noël Akissoé

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Int. J. Biosci.11(4), 263-271, October 2017.

DOI: http://dx.doi.org/10.12692/ijb/11.4.263-271

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