Marius Kounbesioune Somda
Research Center in Biological, Food and Nutritional Sciences University of Ouagadougou, 03 BP 7021 Ouagadougou 03, Burkina Faso
Aly Savadogo
Research Center in Biological, Food and Nutritional Sciences University of Ouagadougou, 03 BP 7021 Ouagadougou 03, Burkina Faso
Nicolas Barro
Research Center in Biological, Food and Nutritional Sciences University of Ouagadougou, 03 BP 7021 Ouagadougou 03, Burkina Faso
Philippe Thonart
Centre Wallon de Biologie Industrielle, Unite Bio-industries, Gembloux, Agro-Bio Tech, Universite de Liege, Belgique 2, Passage des Deportes, B-5030, Gembloux, Belgium
Alfred Sabadenedyo Traore
Research Center in Biological, Food and Nutritional Sciences University of Ouagadougou, 03 BP 7021 Ouagadougou 03, Burkina Faso
PDF Fulltext XML References Citation
How to cite this article
Marius Kounbesioune Somda, Aly Savadogo, Nicolas Barro, Philippe Thonart and Alfred Sabadenedyo Traore, 2011. Effect of Minerals Salts in Fermentation Process using Mango Residues as Carbon Source for Bioethanol Production. Asian Journal of Industrial Engineering, 3: 29-38.
DOI: 10.3923/ajie.2011.29.38
URL: https://scialert.net/abstract/?doi=ajie.2011.29.38
DOI: 10.3923/ajie.2011.29.38
URL: https://scialert.net/abstract/?doi=ajie.2011.29.38