Search Results - Fookao, Armelle Neuyamne

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    Improvement of the texture and dough stability of milk bread using bioemulsifiers/biosurfactants produced by lactobacilli isolated from an indigenous fermented milk (pendidam)

    Improvement of the texture and dough stability of milk bread using bioemulsifiers/biosurfactants produced by lactobacilli isolated from an indigenous fermented milk (pendidam) by Fookao, Armelle Neuyamne, Mbawala, Augustin, Nganou, Nadège Donkeng, Nguimbou, Richard Marcel, Mouafo, Hippolyte Tene

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