The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage
Karamoko, D., Djeni, N.T., N'guessan, K.F., Bouatenin, K.M.J.-P., Dje, K.M.
Published in Food control (01.08.2012)
Published in Food control (01.08.2012)
Get full text
Journal Article
Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire
Assohoun-Djeni, N.M.C., Djeni, N.T., Messaoudi, S., Lhomme, E., Koussemon-Camara, M., Ouassa, T., Chobert, J.-M., Onno, B., Dousset, X.
Published in Food control (01.04.2016)
Published in Food control (01.04.2016)
Get full text
Journal Article
Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire
Djeni, N.T., N'Guessan, K.F., Toka, D.M., Kouame, K.A., Dje, K.M.
Published in Food research international (01.01.2011)
Published in Food research international (01.01.2011)
Get full text
Journal Article