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Author/Creator Padonou, Sègla Wilfrid

1. Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. (December 2018)

Authors:
Houngbédji, Marcel; Johansen, Pernille; Padonou, Sègla Wilfrid; Akissoé, Noël; Arneborg, Nils; Nielsen, Dennis S.; Hounhouigan, D. Joseph; Jespersen, Lene
Journal:
Food microbiology
Issue:
Volume 76(2018)
Page Start:
267
Record Type:
Journal Article
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2. Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. (28th November 2020)

Authors:
Bouniol, Alexandre; Adinsi, Laurent; Padonou, Sègla Wilfrid; Hotegni, Francis; Gnanvossou, Désiré; Tran, Thierry; Dufour, Dominique; Hounhouigan, Djidjoho Joseph; Akissoé, Noël
Journal:
International journal of food science & technology
Issue:
Volume 56:Number 3(2021)
Page Start:
1278
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗