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3 results for GUIRA Flibert.

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Safeguarding Edible Mushrooms from Southwest Burkina Faso: A Documentation of their Ecology, Traditional Uses, and Nutritional Value
by GUIRA Flibert, TRAORE Korotimi, DRABO Soungalo Moustapha, TANKOANO Abel, DABIRE Tobdem Gaston, SAVADOGO Aly and SAWADOGO/LINGANI Hagretou
American Journal of Food Science and Technology. 2026, 14(2), 32-38. DOI: 10.12691/ajfst-14-2-3
Pub. Date: April 29, 2026Views: 217Downloads: 1703
Wild edible mushrooms Burkina Faso Proximate Minerals Vitamins
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Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties
by Guira Flibert, Somda Namwin Siourime, Compaoré Hamidou, Kaboré Donatien, Hama Cissé, Muandze Nzambé Jean Ulrich, Abel Tankoano, Sawadogo-Lingani Hagretou and Savadogo Aly
American Journal of Food Science and Technology. 2021, 9(4), 173-184. DOI: 10.12691/ajfst-9-4-9
Pub. Date: December 01, 2021Views: 10148Downloads: 11769
Attiéké yeasts lactic acid bacteria technological properties
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Difference in Biochemical Compound and Cyanogen Content among Six Improved Cassava Root Adopted in Burkina Faso, Nutritional and Technological Perspectives
by Guira Flibert, Savadogo Aly, Sawadogo-Lingani Hagrétou, Somé Koussao and Traoré Yves
Journal of Food Security. 2019, 7(4), 122-128. DOI: 10.12691/jfs-7-4-4
Pub. Date: August 20, 2019Views: 14592Downloads: 15055
cassava improved varieties biochemical cyanogenic difference
Abstract Full Text PDF (264 KB) Full Text HTML Full Text ePUB (902 KB)
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