Fermentative Ability of Wheat Flour and Watermelon Puree Citrullus Lanatus (Thunb) Mixture Usable in Bread Making: a Preliminary Study

Mamadou Sadji, Penelope M Perkins-Veazie, Ndèye Fatou Ndiaye, Guoying MA, Chekna Zongo, Yves Traore, Mohamadou Diop Sall, Alfred Traore

Molecular characterization of Bacillus , lactic acid bacteria and yeast as potential probiotic isolated from fermented food

Hama Cissé, Boureima Kagambèga, Adama Sawadogo, Abel Tankoano, Gaston Sangaré, Yves Traoré, Ivette Irène Labia Ouoba, Aly Savadogo,

Physicochemical and Microbiological Qualities of Traditional Cereal-Based Porridges Sold in Ouagadougou

Boureima Kagambèga, Hama Cissé, Sidbewendé Clarisse Compaoré, François Tapsoba, Souleymane Zongo, Adama Sawadogo, Cheikna Zongo, Yves Traoré and Aly Savadogo,

TECHNOLOGIE DE PRODUCTION DU « BABENDA » UN ALIMENT À BASE DE CÉRÉALE ET DE LÉGUMES FEUILLES AU BURKINA FASO

Bakary Tarnagda, Hama Cissé, Jean Ulrich Muandze Nzambe, Pane Bernadette Ouattara-Sourabié, Yolande Itsiembou, Flibert Guira, Cheikna Zongo, Yves Traoré, Aly Savadogo

Evaluation of heavy metals and pesticides contents in market-gardening products sold in some principal markets of Ouagadougou (Burkina Faso)

Bakary Tarnagda, Flibert Guira, Bernadette Sourabié Pane, Oumarou Zongo, François Tapsoba, Cheikna Zongo, Maxime Drabo Koine, Yves Traoré, Aly Savadogo