5 results for Savadogo Aly.

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Cholesterol Levels in Vegetable Oils Produced in Burkina Faso
American Journal of Food Science and Technology. 2020, 8(4), 147-153. DOI: 10.12691/ajfst-8-4-3
Pub. Date: June 23, 2020Views: 3346Downloads: 4614
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Influence of pH, Total Acidity and Technological Processes of Preparation of babenda “leafy vegetables and cereal sauce” on Pesticide Residues
American Journal of Food Science and Technology. 2020, 8(4), 136-146. DOI: 10.12691/ajfst-8-4-2
Pub. Date: June 15, 2020Views: 4241Downloads: 5486
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Production and Physicochemical Characterization of Balanites aegyptiaca Nectar Lyophilisate for a Refreshing Drink Production
American Journal of Food Science and Technology. 2022, 10(4), 191-199. DOI: 10.12691/ajfst-10-4-6
Pub. Date: November 08, 2022Views: 65Downloads: 119
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Lactic Acid Bacteria and Yeasts Associated with Cassava Fermentation to attiéké in Burkina Faso and Their Technological Properties
American Journal of Food Science and Technology. 2021, 9(4), 173-184. DOI: 10.12691/ajfst-9-4-9
Pub. Date: December 01, 2021Views: 3033Downloads: 3613
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Difference in Biochemical Compound and Cyanogen Content among Six Improved Cassava Root Adopted in Burkina Faso, Nutritional and Technological Perspectives
Journal of Food Security. 2019, 7(4), 122-128. DOI: 10.12691/jfs-7-4-4
Pub. Date: August 20, 2019Views: 7257Downloads: 7076
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