Search Results - Soro-Yao, Amenan A.

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  1. 1
    The Use of MALDI-TOF Mass Spectrometry, Ribotyping and Phenotypic Tests to Identify Lactic Acid Bacteria from Fermented Cereal Foods in Abidjan (Côte d'Ivoire)

    The Use of MALDI-TOF Mass Spectrometry, Ribotyping and Phenotypic Tests to Identify Lactic Acid Bacteria from Fermented Cereal Foods in Abidjan (Côte d'Ivoire) by Soro-Yao, Amenan A, Schumann, Peter, Thonart, Philippe, Djè, Koffi M, Pukall, Rüdiger

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  2. 2
    Assessment of the Potential of Lactic Acid Bacteria as Dried Starter Culture for Cereal Fermentation

    Assessment of the Potential of Lactic Acid Bacteria as Dried Starter Culture for Cereal Fermentation by Soro-Yao, Amenan A., Aka, Solange, Thonart, Philippe, Djè, Koffi M.

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    The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review

    The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review by Soro-Yao, Amenan Anastasie, Brou, Kouakou, Amani, Georges, Thonart, Philippe, Djè, Koffi Marcelin

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