Authors: NAGO CM TETEGAN E MATENCIO F MESTRES C

Citation: Cm. Nago et al., EFFECTS OF MAIZE TYPE AND FERMENTATION CONDITIONS ON THE QUALITY OF BENINESE TRADITIONAL OGI, A FERMENTED MAIZE SLURRY, Journal of cereal science (Print), 28(2), 1998, pp. 215-222

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

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

Citation: Dj. Houhouigan et al., CHARACTERIZATION AND FREQUENCY-DISTRIBUTION OF SPECIES OF LACTIC-ACIDBACTERIA INVOLVED IN THE PROCESSING OF MAWE, A FERMENTED MAIZE DOUGH FROM BENIN, International journal of food microbiology, 18(4), 1993, pp. 279-287