Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Boureima Kagambèga"'
Autor:
François Tapsoba, Nicolas Ouédraogo, Boureima Kagambèga, Ali Ouédraogo, Oumarou Zongo, Fulbert Nikièma, Aly Savadogo
Publikováno v:
Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-11 (2022)
Abstract This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnen-naow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the
Externí odkaz:
https://doaj.org/article/13ee055500974ff083c60548b058f893
Autor:
François Tapsoba, Boureima Kagambèga, Bakary Tarnagda, Oumarou Zongo, Cheikna Zongo, Aly Savadogo
Publikováno v:
Scientific African, Vol 21, Iss , Pp e01793- (2023)
Palm wine produced by natural fermentation of Borassus akeassi raw sap exhibits great variability in physicochemical, sensory, and microbiological quality. This study aimed to improve the production process, safety and sensory quality of Borassus ake
Externí odkaz:
https://doaj.org/article/fd60c6b5870644c7abd152973920430e
Autor:
Hama Cissé, Boureima Kagambèga, Adama Sawadogo, Abel Tankoano, Gaston Sangaré, Yves Traoré, Ivette Irène Labia Ouoba, Aly Savadogo
Publikováno v:
Scientific African, Vol 6, Iss , Pp - (2019)
Spontaneous fermentation or traditional method of preserving indigenous foods using several microorganisms, is frequently practiced in the marginal world. Fermented seeds and milk are mostly consumed in the form of food condiments and desserts in Afr
Externí odkaz:
https://doaj.org/article/32a579b03b4c4356b941c2b942ad0b7f
Publikováno v:
Urban Science, Vol 2, Iss 3, p 57 (2018)
Livestock is the third largest currency provider in Burkina Faso after gold and cotton. The objective of this study was to assess the socio-economic characteristics of actors, level of production and sanitary risks along the food chain of local ferme
Externí odkaz:
https://doaj.org/article/80db1239e5e1422582b8a734edc3a30b
Autor:
Boureima Kagambèga, Namwin Siourimè Somda, Hama Cissé, Oumarou Zongo, Yves Traoré, Aly Savadogo
Publikováno v:
Advances in Bioscience and Biotechnology. 13:284-297
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e902a9cdf7170ac4745f382a1309b90
https://doi.org/10.4236/abb.2022.137018
https://doi.org/10.4236/abb.2022.137018
Publikováno v:
Urban Science
Volume 2
Issue 3
Urban Science, Vol 2, Iss 3, p 57 (2018)
Volume 2
Issue 3
Urban Science, Vol 2, Iss 3, p 57 (2018)
Livestock is the third largest currency provider in Burkina Faso after gold and cotton. The objective of this study was to assess the socio-economic characteristics of actors, level of production and sanitary risks along the food chain of local ferme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b75aba0bf012de760e6290106bd33aa4
Autor:
Boureima Kagambèga, Aly Savadogo, Hama Cissé, Yves Traoré, Ivette Irène Labia Ouoba, Adama Sawadogo, Abel Tankoano, Gaston Sangaré
Publikováno v:
Scientific African, Vol 6, Iss, Pp-(2019)
Spontaneous fermentation or traditional method of preserving indigenous foods using several microorganisms, is frequently practiced in the marginal world. Fermented seeds and milk are mostly consumed in the form of food condiments and desserts in Afr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7844ee5815daaed76fafd6c92d4e9e68
https://doi.org/10.1016/j.sciaf.2019.e00175
https://doi.org/10.1016/j.sciaf.2019.e00175