Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin von Vieira-Dalodé, G, Jespersen, L, Hounhouigan, J, Moller, P.L, Nago, C.M, Jakobsen, M

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Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin von Houghouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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Changes in the Physico-Chemical Properties of Maize During Natural Fermentation of Mawè von Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H., Rombouts, F.M.

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Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin: Lactic acid bacteria and yeasts in gowé production von Vieira-Dalodé, G., Jespersen, L., Hounhouigan, J., Moller, P.L., Nago, C.M., Jakobsen, M.

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Effects of Maize Type and Fermentation Conditions on the Quality of Beninese Traditional Ogi, a Fermented Maize Slurry von Nago, C.M., Tétégan, E., Matencio, F., Mestres, C.

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Microbiological changes in mawe during natural fermentation von Hounhouigan, D.J, Nout, M.J.R, Nago, C.M, Houben, J.H, Rombouts, F.M

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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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Characterization and frequency distribution of species of latic acid bacteria involved in the processing of mawe, a fermented maize dough from Benin von Hounhouigan, D.J, Nout, M.J.R, Nago, C.M, Houben, J.H, Rombouts, F.M

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