Work

One process applied to different cereals leads to specific microbial profiles: the case of traditional fermented couscous from Senegal.

Year: 2025

Type: conference-paper

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Renard, Bastien, Tap, Julien, Chochois, Vincent, Balland, J., Willane, Cheikhoun Tidiane, Diouf, A, Champomier Vergès, Marie Christine, Humblot, Christèle

Institutions: UMR QualiSud, Microbiologie de l’alimentation au service de la santé, Institut de Recherche pour le Développement

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7080353048

FWCI:

Cites:

Cited by:

Related to: