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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dc.contributor.authorAGBOBATINKPO, B. pélagie
dc.contributor.authorHOUNHOUIGAN, Joseph D.
dc.contributor.authorDABADE, DELEY SYLVAIN
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2012
dc.identifier.otherBECDB-5024
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/4699
dc.language.isofr
dc.relation.ispartofInternational Journal of Biological and Chemical Sciences
dc.subjectFermentation
dc.subjectBacillus
dc.subjectsoftening effect
dc.subjectsoftening
dc.titleSoftening effect of Ikpiru and Yanyanku, two traditional additives used for the fermentation of African Locust Bean (Parkia biglobosa) seeds in Benin
dc.typeArticle

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