Treffer 1 - 4 von 4 für Suche 'NAGO, COFFI M.', Suchdauer: 0,46s Treffer weiter einschränken
  1. 1
    Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin

    Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin von HOUNHOUIGAN, D. JOSEPH, NOUT, M.J. ROBERT, NAGO, COFFI M., HOUBEN, JAQUES H., ROMBOUTS, FRANK M.


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  2. 2
    The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensorial properties

    The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensorial properties von Padonou, Wilfrid, Mestres, Christian, Nago, Mathurin Coffi

    Veröffentlicht in Food chemistry

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  3. 3
    Esterase and protease activities of Bacillus spp. from afitin, iru and sonru; three African locust bean (Parkia biglobosa) condiments from Benin

    Esterase and protease activities of Bacillus spp. from afitin, iru and sonru; three African locust bean (Parkia biglobosa) condiments from Benin von Azokpota, P, Hounhouigan, D J, Nago, M C, Jakobsen, M


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  4. 4
    Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects

    Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects von Nago, Mathurin Coffi, Hounhouigan, Joseph D., Akissoe, Noël, Zanou, Elisabeth, Mestres, Christian


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