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المجلة الدولية للإبداع والدراسات التطبيقية
ZDB-ID: 2703985-7     OCLC: 828807274     CODEN: IJIABO     ISSN: 2028-9324
الأحد 20 سبتمبر/ أيلول 2020
 
 
  لا يمكنكم حاليا إرسال البحوث قصد النشر  
 
 
 

Kohi Alfred KOUAME


Personal

Name Kohi Alfred KOUAME
Affiliation University Nangui Abrogoua of Abidjan, Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, Côte d'Ivoire

Documents: 2

Document title Date Issue
Use of starter cultures of lactic acid bacteria, yeasts, bacilli and moulds in the fermentation of cassava dough for attieke (an ivoirian fermented food) preparation
Author(s): Koffi Maïzan Jean-Paul Bouatenin, N’dede Theodore Djeni, Kohi Alfred KOUAME, Youan Charles Tra Bi, Eby Herve Menan, and Koffi Marcellin DJE
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2017 21 (1) , pp. 48-58
HPLC determination of organic acids in palm saps throughout tapping process
Author(s): Detto KARAMOKO, Djegba Marie TOKA, Jean-Luc Aboya MOROH, Kohi Alfred KOUAME, and Koffi Marcellin DJE
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2016 17 (1) , pp. 245-254


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