Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment
Crossref DOI link: https://doi.org/10.18488/journal.58.2019.62.57.71
Published Online: 2019
Published Print: 2019
Update policy: https://doi.org/10.18488/crossmarkpolicypage.1001
Idriss L, Abakar
Tidjani, Abdelsalam
Taale, Essodolom
Hissein O, Abdoullahi
Tankoano, Abel
Aly, Savadogo