Search Results - Tapsoba, Fidèle Wend-Bénédo

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  1. 1
    Physicochemical, potential nutritional, antioxidant and health properties of sesame seed oil: a review

    Physicochemical, potential nutritional, antioxidant and health properties of sesame seed oil: a review by Oboulbiga, Edwige Bahanla, Douamba, Zoénabo, Compaoré-Sérémé, Diarra, Semporé, Judith Nomwendé, Dabo, Rasmata, Semde, Zénabou, Tapsoba, Fidèle Wend-Bénédo, Hama-Ba, Fatoumata, Songré-Ouattara, Laurencia T, Parkouda, Charles, Dicko, Mamoudou H

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  2. 2
    Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides

    Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides by Compaore-Sereme, Diarra, Hama-Ba, Fatoumata, Tapsoba, Fidèle Wend-bénédo, Manner, Heikki, Maina, Ndegwa Henry, Dicko, Mamoudou H., Sawadogo-Lingani, Hagrétou

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  3. 3
    Evaluation of the Performance of the ATESTA Forced Convection Dryer when Drying Pineapples

    Evaluation of the Performance of the ATESTA Forced Convection Dryer when Drying Pineapples by Soulama, Yamako Soungalo, Bationo, Frédéric, Tapsoba, Fidèle Wend-Bénédo

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  4. 4
    Physico-chemical and Microbiological Characteristics of Infant Porridges Produced from Infant Flours Containing Millet and Sorghum Malt

    Physico-chemical and Microbiological Characteristics of Infant Porridges Produced from Infant Flours Containing Millet and Sorghum Malt by Wend-Bénédo TAPSOBA, Fidèle, SAMANDOULOUGOU, Serge, Wilfried Wendnongma BIEOGO, Elie, TANKOANO, Abel, S TRAORE, Alfred, SAWADOGO-LINGANI, Hagrétou

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  5. 5
    Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product

    Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and se... by Tapsoba, Fidele Wend-benedo, Sawadogo-Lingani, Hagretou, Kabore, Donatien, Zongo, Sandrine, Compaore-Sereme, Diarra, Dicko, Mamoudou Hama

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  6. 6
    Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso

    Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso by Fidele, Wend-benedo TAPSOBA, Hagretou, SAWADOGO-LINGANI, Donatien, KABORE, Diarra, COMPAORE-SEREME, Mamoudou, Hama DICKO

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