Full Length Research Paper
Authors
Edwige Bahanla Oboulbiga
Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Charles Parkouda
Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Boubacar Savadogo
National Center for Scientific and Technological Research, Research Institute in Health Sciences, Burkina Faso.
Aimée W. D. B. Guissou
Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Korotimi Traore
Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Alfred S. Traore
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph KI-ZERBO, UFR-SVT, 09 BP 848 Ouagadougou 09, Burkina Faso.
Hagrétou Sawadogo-Lingani
Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
Mamoudou H. Dicko
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph KI-ZERBO, UFR-SVT, 09 BP 848 Ouagadougou 09, Burkina Faso.
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