Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method
Tou, E.H., Mouquet-Rivier, C., Picq, C., Traorè, A.S., Trèche, S., Guyot, J.P.
Published in Food science & technology (01.01.2007)
Published in Food science & technology (01.01.2007)
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Journal Article
Study through surveys and fermentation kinetics of the traditional processing of pearl millet ( Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso
Tou, E.H., Guyot, J.P., Mouquet-Rivier, C., Rochette, I., Counil, E., Traoré, A.S., Trèche, S.
Published in International journal of food microbiology (15.01.2006)
Published in International journal of food microbiology (15.01.2006)
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Journal Article
Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso
Tou, E.H, Guyot, J.P, Mouquet-Rivier, C, Rochette, I, Counil, E, Traore, A.S, Treche, S
Published in International journal of food microbiology (2006)
Get full text
Published in International journal of food microbiology (2006)
Journal Article