Publications (51)

IMPROVEMENT OF BORASSUS AKEASSII WINES QUALITY BY CONTROLLED FERMENTATION USING SACCHAROMYCES CEREVISIAE STRAINS

TAPSOBA François *, SAVADOGO Aly , ZONGO Cheikna , TRAORÉ Sababenedyo Alfred

EVALUATION DE LA QUALITE HYGIENIQUE ET DES PARAMETRES PHYSICOCHIMIQUES DES POISSONS SECHES VENDUS DANS LES VILLES DE N’DJAMENA (TCHAD) ET DE OUAGADOUGOU (BURKINA FASO)

H. O. ABDOULLAHI, Ch. ZONGO , F. TAPSOBA, A. TIDJANI & A. SAVADOGO

Diversity of Saccharomyces cerevisiae strains isolated from Borassus akeassii palm wines from Burkina Faso in comparison to other African beverage

François Tapsoba ⁎, Jean-Luc Legras , Aly Savadogo , Sylvie Dequin , Alfred Sababenedyo Traore

Impact of Technological Diagram on Biochemical and Microbiological Quality of Borassus akeassii Wine Produced Traditionally in Burkina Faso

François TAPSOBA,*, Aly SAVADOGO, Cheikna ZONGO , Alfred Sababenedyo TRAORÉ

Improvement Of The Hygienic Quality Of Farmhouse Meat Pies Produced In Burkina Faso

ILBOUDO A.Jules, TAPSOBA François, SAVADOGO Aly, SEYDI Mg and TRAORE Alfred.S