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Isolation and Identification of Indigenous Yeasts from “Rabilé”, a Starter Culture Used for Production of Traditional Beer “dolo”, a Condiment in Burkina Faso"
written by Iliassou Mogmenga, Yérobessor Dadiré, Marius K. Somda, Ibrahim Keita, Lewis I. Ezeogu, Jerry Ugwuanyi, Alfred S. Traoré,
published by
Advances in Microbiology,
Vol.9 No.7, 2019
has been cited by the following article(s):
[1]
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Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso
Microorganisms,
2023
DOI:10.3390/microorganisms11030802
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[2]
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Maize and Sorghum as Raw Materials for Brewing, a Review
Applied Sciences,
2021
DOI:10.3390/app11073139
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