Comparative study of variants of Koura-Koura Production Technology in Burkina Faso]

Sawadogo Y. Aïcha, Sawadogo Adama, Moreau Lydie, Waongo Blaise, Savadogo Aly

Bouillies fermentées traditionnelles à base de céréales au Burkina Faso : diversité, technologies de production et microorganismes à potentiel probiotique associés

Boureima Kagambèga, Hama Cissé, François Tapsoba, Adama Sawadogo, Cheikna Zongo, Yves Traoré, Aly Savadogo

A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga

Cissé Hama, Zongo Oumarou, Tarnagda Bakary, Abdoullahi Hissein Ousman, Kagambèga Boureima, Ouédraogo Abasse Ganamé, Sawadogo Adama, Traoré Yves, Savadogo Aly

Molecular characterization of Bacillus , lactic acid bacteria and yeast as potential probiotic isolated from fermented food

Hama Cissé, Boureima Kagambèga, Adama Sawadogo, Abel Tankoano, Gaston Sangaré, Yves Traoré, Ivette Irène Labia Ouoba, Aly Savadogo,

Physicochemical and Microbiological Qualities of Traditional Cereal-Based Porridges Sold in Ouagadougou

Boureima Kagambèga, Hama Cissé, Sidbewendé Clarisse Compaoré, François Tapsoba, Souleymane Zongo, Adama Sawadogo, Cheikna Zongo, Yves Traoré and Aly Savadogo,