Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods
Ouoba, L.I.I, Nyanga-Koumou, C.A.G, Parkouda, C, Sawadogo, H, Kobawila, S.C, Keleke, S, Diawara, B, Louembe, D, Sutherland, J.P
Published in Journal of applied microbiology (01.06.2010)
Published in Journal of applied microbiology (01.06.2010)
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Journal Article
Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo
S.C., Kobawila, D., Louembe, S, Keleke, J., Hounhouigan, C., Gamba
Published in African journal of biotechnology (31.07.2005)
Published in African journal of biotechnology (31.07.2005)
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Évaluation de la stratégie de dépistage du virus de l’hépatite B chez les donneurs de sang à Brazzaville
Angounda, B.M., Bokilo Dzia, A., Niama, F., Atipo Ibara, B.I., Kobawila, S.C., Ibara, J.-R.
Published in Transfusion clinique et biologique : journal de la Société française de transfusion sanguine (01.09.2015)
Published in Transfusion clinique et biologique : journal de la Société française de transfusion sanguine (01.09.2015)
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Softening and Mineral Content of Cassava (Manihot esculenta Crantz) Leaves During the Fermentation to Produce Ntoba mbodi
S. Mokemiabeka, J. Dhellot, S.C. Kobawila, P. Diakabana, R.N. Ntietie Loukombo, A.G. Nyanga-Koumou, D. Louembe
Published in Advance Journal of Food Science and Technology (25.12.2011)
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Published in Advance Journal of Food Science and Technology (25.12.2011)
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Socio-demographic characteristics in die cassava paste steeped in Congo-Brazzaville
Louembe, D, Kobawila, S.C, Massamba, J.P, Malonga, M, Mavoungou, O. (Universite Marien Ngouabi, Pointe Noire (Congo-Brazzaville). Fac. des Sciences)
Published in Tropicultura (Antwerpen, Belgium) (2001)
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Published in Tropicultura (Antwerpen, Belgium) (2001)
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