Authors: AGATI V GUYOT JP MORLONGUYOT J TALAMOND P HOUNHOUIGAN DJ

Citation: V. Agati et al., ISOLATION AND CHARACTERIZATION OF NEW AMYLOLYTIC STRAINS OF LACTOBACILLUS-FERMENTUM FROM FERMENTED MAIZE DOUGHS (MAWE AND OGI) FROM BENIN, Journal of applied microbiology, 85(3), 1998, pp. 512-520

Authors: HOUNHOUIGAN DJ NOUT MJR NAGO CM HOUBEN JH ROMBOUTS FM

Citation: Dj. Hounhouigan et al., MICROBIOLOGICAL CHANGES IN MAWE DURING NATURAL FERMENTATION, World journal of microbiology & biotechnology, 10(4), 1994, pp. 410-413

Authors: HOUNHOUIGAN DJ NOUT MJR NAGO CM HOUBEN JH ROMBOUTS FM

Citation: Dj. Hounhouigan et al., COMPOSITION AND MICROBIOLOGICAL AND PHYSICAL ATTRIBUTES OF MAWE, A FERMENTED MAIZE DOUGH FROM BENIN, International journal of food science & technology, 28(5), 1993, pp. 513-517

Authors: HOUNHOUIGAN DJ NOUT MJR NAGO CM HOUBEN JH ROMBOUTS FM

Citation: Dj. Hounhouigan et al., CHANGES IN THE PHYSICOCHEMICAL PROPERTIES OF MAIZE DURING NATURAL FERMENTATION OF MAWE, Journal of cereal science, 17(3), 1993, pp. 291-300