Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in Northern Cameroon

by James Ronald Bayoï, François-Xavier Etoa
Published 2021-06-01

Traditional processing and quality attributes of “kounou”, a fermented indigenous cereal-based beverage from the northern zone of Cameroon

by James Ronald Bayoï, Simon Vecha Ndegoue, François-Xavier Etoa
Published 2021-12-01

Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon...

by James Ronald Bayoï, Yonas Vandi, Bruno Yaya Foundikou, Francois-Xavier Etoa
Published 2021-01-01