Production and microbiological evaluation of three types of « dèguè » a local fermented drink made from milk in benin
This study consists to finalize some technologies for the production of a fermented drink called dèguè. This drink is widely consumed in Benin and other countries in sub-Saharan Africa. Following three different technologies, we had produced three (0 [...]
TCHEKESSI C. K. CÉLESTIN [1], BOKOSSA AURÉOLE [2], AGANGLA CLEMENT [3], AZOKPOTA PAULIN [4], DAUBE GEORGES [5], SCIPPO MARIE-LOUISE [6], KORSAK NICOLAS [7], ANGELOV ANGEL [8], BOKOSSA YAOU INNOCENT PADONOU [9],