Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Oumarou Djobo"'
Autor:
Oumarou Djobo, Haziz Sina, Souriatou Tagba, Virgile Ahyi, Aly Savadogo, Adolphe Adjanohoun, Manuel Rendueles, Lamine Baba-Moussa
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Traditional cheese is the main milk derivative in Bénin. This traditional process is not efficient and generate a lot of whey which has no real use until now. It is just disposed without being environmentally treated. Its use as a source for lactobi
Externí odkaz:
https://doaj.org/article/8743f71ab43045eb9772e52e2888e654
Autor:
Haziz Sina, Virgile Ahyi, Issaka Youssao Abdou Karim, Oumarou Djobo, Pocoun Damè Kombienou, Adolphe Adjanohoun, Wilfrande Morenikè Djenontin, Manuel Rendueles, Lamine Baba-Moussa
Publikováno v:
African Journal of Food Science. 15:345-352
The aim of this study was to determine the common uses and evaluate the microbiological safety of raw milk sold in southern Benin. To determine the different uses of raw milk, 345 individuals were surveyed in three locations (Allada, Ouidah, and Zong
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1bcbf1b32d779591d8ee19282f69f98
https://doi.org/10.5897/ajfs2021.2134
https://doi.org/10.5897/ajfs2021.2134
Autor:
Haziz Sina, Adolphe Adjanohoun, Farid Baba-Moussa, Abdou Hamidou Soule, Oumarou Djobo, Souriatou B. Tagba, Lamine Baba-Moussa
Publikováno v:
Current Journal of Applied Science and Technology. :61-69
Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78dc4b4ddfa431f88afb00c0df5c5f55
https://doi.org/10.9734/cjast/2021/v40i2131470
https://doi.org/10.9734/cjast/2021/v40i2131470