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THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

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Projet d’article<br />

International Journal of Food Microbiology,<br />

112, 44–50.<br />

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S., Cantero, D., & Webb, C. (2003). Cerealbased<br />

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Research International, 36, 527-543.<br />

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food production and preservation.<br />

International Journal of Food Microbiology,<br />

50, 131–149.<br />

Cerefer, (2003). European Commission,<br />

Annual Report of the European INCO-DEV<br />

Project (5th FP), Contract N°ICA4-CT2002-<br />

100471: « Meeting consumer requirements<br />

for cereal based fermented foodstuffs with<br />

improved nutritional and sanitary quality and<br />

shelf-life in Africa », Oct 2002-2003. Report<br />

available at: http://www.mpl.ird.fr/cerefer/<br />

Djossou, V. A. (2001). Etude de la<br />

production, de la consommation et de la<br />

commercialisation des bouillies de petit mil<br />

fermenté (Binkida et Binsaalga) à<br />

Ouagadougou (Burkina Faso). Mémoire de<br />

DESS, Université de Ouagadougou, p.58.<br />

<strong>El</strong>faki, A. E., Dirar, H. A., Collins, M. A. and<br />

Harper, D. B. (1991). Biochemical and<br />

microbiological investigations of Sigda – a<br />

Sudanese fermented food derived from<br />

sesame oilseed cake. Journal of the Science<br />

of Food and Agriculture, 57, 351–365.<br />

Gotcheva, V., Pandiella, S. S., Angelov, A.,<br />

Roshkova, Z. G., & Webb, C. (2000).<br />

Microflora identification of the Bulgarian<br />

cereal-based fermented beverage boza.<br />

Process Biochemistry, 36, 127–130.<br />

Hayford, A. E., Petersen, A., Vogensen, F. K.<br />

and Jakobsen, M. (1999). Use of conserved<br />

randomly amplified polymorphic DNA<br />

(RAPD) fragments and RAPD pattern of<br />

characterization of Lactobacillus fermentum<br />

in Ghanaian fermented maize dough. Applied<br />

and Environmental Microbiology, 65, 3213–<br />

3221.<br />

Hounhouigan, D. J., Nout, M. J. R., Nago, C.<br />

M., Houben, J. H. and Rombouts, F. M.<br />

(1993). Characterization and frequency<br />

distribution of species of lactic acid bacteria<br />

involved in the processing of mawè, a<br />

fermented maize dough from Benin.<br />

International Journal of Food Microbiology,<br />

18, 279–287.<br />

81

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