Softening effect of Ikpiru and Yanyanku, two traditional additives used for the fermentation of African Locust Bean (Parkia biglobosa) seeds in Benin

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AuteurAGBOBATINKPO, BIDOSSESSI PELAGIE
AuteurHOUNHOUIGAN, JOSEPH D
AuteurDABADE, DELEY SYLVAIN
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2012
Autre identifiantBECDB-5024
URIhttps://dspace.uac.bj/handle/123456789/4699
Languefr
Fait partie deInternational Journal of Biological and Chemical Sciences
Sujetfermentation
SujetBacillus
Sujetsoftening effect
Sujetsoftening
TitreSoftening effect of Ikpiru and Yanyanku, two traditional additives used for the fermentation of African Locust Bean (Parkia biglobosa) seeds in Benin
TypeArticle

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