Microbiological and chemical changes during the fermentation of African locust bean ( Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin
Azokpota, P., Hounhouigan, D.J., Nago, M.C.
Published in International journal of food microbiology (01.04.2006)
Published in International journal of food microbiology (01.04.2006)
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Journal Article
Development of starter culture for improved processing of Lafun, an African fermented cassava food product: Starter for Lafun processing
Padonou, S.W., Nielsen, D.S., Akissoe, N.H., Hounhouigan, J.D., Nago, M.C., Jakobsen, M.
Published in Journal of applied microbiology (01.10.2010)
Published in Journal of applied microbiology (01.10.2010)
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Journal Article
Microstructure and physico-chemical bases of textural quality of yam products
Akissoé N.H, Mestres C, Handschin S, Gibert O, Hounhouigan J.D, Nago M.C
Published in LWT - Food science and technology (2011)
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Published in LWT - Food science and technology (2011)
Journal Article
Innovations et diffusion de produits alimentaires en Afrique: l'attieke au Benin
Sotomey, M, Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Montpellier (France) fre, Ategbo, E.-A.D, Mitchikpe E.A, Gutierrez, M.-L, Nago, M.C, Centre National d'Etudes Agronomiques des Regions Chaudes, Montpellier (France) fre, Universite Nationale du Benin, Cotonou (Benin). Faculte des Sciences Agronomiques fre
Year of Publication 2001
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Year of Publication 2001
Publication
Maize traditional processing in Benin : technological and socioeconomicals aspects
Nago, M.C. (Universite Nationale du Benin, Cotonou (Benin). FSA, Faculte des Sciences Agronomiques), Hounhouigan, J.D, Thuillier, C
Published in Colloques du CIRAD (France) (1995)
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Published in Colloques du CIRAD (France) (1995)
Conference Proceeding