African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Enzyme profiles of potential starter cultures for the fermentation of baobab seeds

Charles Parkouda*
  • Charles Parkouda*
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047, Ouagadougou 03, Burkina Faso.
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Bréhima Diawaraa
  • Bréhima Diawaraa
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047, Ouagadougou 03, Burkina Faso.
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KwakuTano-Debrahb
  • KwakuTano-Debrahb
  • Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana.
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  •  Received: 19 February 2014
  •  Accepted: 13 May 2014
  •  Published: 28 May 2014

How to cite this article

APA /
Parkouda, C., Diawaraa, B., & Debrahb, K. T. (2014). Enzyme profiles of potential starter cultures for the fermentation of baobab seeds. African Journal of Food Science, 8(5), 249-252.
Chicago /
Charles Parkouda, Br&ehimaDiawaraa and KwakuTano-Debrahb. "Enzyme profiles of potential starter cultures for the fermentation of baobab seeds." African Journal of Food Science 8, no. 5 (2014): 249-252.
MLA /
Charles Parkouda, Br&ehimaDiawaraa and KwakuTano-Debrahb. "Enzyme profiles of potential starter cultures for the fermentation of baobab seeds." African Journal of Food Science 8.5 (2014): 249-252.
DOI /
https://doi.org/10.5897/AJFS2014.1144
URL /
https://academicjournals.org/journal/AJFS/article-abstract/F8B1B4345172

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This article is published under the terms of the Creative Commons Attribution License 4.0

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