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  1. 1
    Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods

    Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods von 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

    Veröffentlicht in Journal of applied microbiology

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  2. 2
    Softening and Mineral Content of Cassava (Manihot esculenta Crantz) Leaves During the Fermentation to Produce Ntoba mbodi

    Softening and Mineral Content of Cassava (Manihot esculenta Crantz) Leaves During the Fermentation to Produce Ntoba mbodi von S. Mokemiabeka, J. Dhellot, S.C. Kobawila, P. Diakabana, R.N. Ntietie Loukombo, A.G. Nyanga-Koumou, D. Louembe


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