Publications (207)

Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product

91. TAPSOBA Fidèle Wend-bénédo, Hagrétou Sawadogo-Lingani, Donatien Kaboré, Sandrine Zongo, Diarra Compaoré-Sérémé and Mamoudou H. DICKO
À réviser

Etude sur la capacité de production, du circuit de commercialisation et de la consommation du <i>zoom-koom</i> vendu dans la ville de Ouagadougou au Burkina Faso

Adama Abdoul Razaak Soma Massieke, Fidèle Wend-Bénédo Tapsoba, Donatien Kabore, Issaka Seogo, Abel Tankoano, Mamoudou H. Dicko, Aboubacar Toguyéni, Hagrétou Sawadogo‐Lingani

Characterization of exopolysaccharide producing LAB isolated from Zoom-koom, a cereal-based traditional beverage from Burkina Faso

93. TAPSOBA Fidèle Wend-bénédo, Hagrétou Sawadogo-Lingani, Rossana Coda, Diarra Compaore-Sereme, Katina Katina, Donatien Kabore, Hadou Haro, Mamoudou H. DICKO, Ndegwa Henry Maina

Consumption behaviour and nutritional quality of leguminous from Burkina Faso

. HAMA-BA Fatouma, SIEDOGO Maimouna, OUEDRAOGO M., Dao A., Mamoudou H. DICKO, and Brehima DIAWARA

Production capacity, marketing circuit and consumption of zoom-koom sold in the city of Ouagadougou in Burkina Faso

94. SOMA MASSIEKE Adama Abdoul Razaak, Fidèle Wend-bénédo TAPSOBA, Donatien KABORE, Issaka SEOGO2, Abel TANKOANO, Mamoudou H. DICKO, Aboubacar TOGUYENI1 et Hagrétou SAWADOGO-LINGANI