Microbiological Quality of “Rabilé”, a Yeast Used for Fermentation of Dolo, a Local Beer in Dédougou, Burkina Faso

ISSN Print: 2165-3917
ISSN Online: 2165-3925
www.scirp.net/journal/ojapps
E-mail: [email protected]

Citations

"Microbiological Quality of “Rabilé”, a Yeast Used for Fermentation of Dolo, a Local Beer in Dédougou, Burkina Faso"
written by Amana Metuor Dabiré, Nicolas Ouédraogo, Cheick Alassane Djibila, Damis Yves Patrik Bouniounou,
published by Open Journal of Applied Sciences, Vol.14 No.4, 2024

has been cited by the following article(s):

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