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Citation to this article as recorded by
Célestin, T.C.K., B.M. Eric, M.Y. Faoziath, D.A. Anayce and G.G. Justin et al., 2021. Microbiological, nutritional and sensory characteristics of the foodstuff “Foura” produced from millet in Benin. Pak. J. Nutr., 20: 127-134. CrossRefDirect Link |
Njage, P.M.K., S. Dolci, C. Jans, J. Wangoh, C. Lacroix and L. Meile, 2011. Characterization of yeasts associated with camel milk using phenotypic and molecular identification techniques. Res. J. Microbiol., 6: 678-692. CrossRef |
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Characterization of Yeasts Associated with Camel Milk using Phenotypic and Molecular Identification Techniques Research Journal of Microbiology Vol. 6, Issue 9, 678, 2011 |
How to cite this article
Fatoumata Hama, Aly Savadogo, Cheik A.T. Ouattara and Alfred S. Traore, 2009. Biochemical, Microbial and Processing Study of Dèguè a Fermented Food From Pearl millet dough) from Burkina Faso. Pakistan Journal of Nutrition, 8: 759-764.
DOI: 10.3923/pjn.2009.759.764
URL: https://scialert.net/abstract/?doi=pjn.2009.759.764
DOI: 10.3923/pjn.2009.759.764
URL: https://scialert.net/abstract/?doi=pjn.2009.759.764