B. P. Agbobatinkpo

Optimal fermentation parameters for processing high quality African locust bean condiments

D. Hounhouigan, Laurent Adinsi, B. P. Agbobatinkpo, 2019, Journal of Food Science and Technology.

Indigenous knowledge associated with the production of starters culture used to produce Beninese opaque sorghum beers

Adetola O. Adeyemi, L. Baba-Moussa, J. Codjia, 2015 .

Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs

L. Jespersen, C. Parkouda, H. Sawadogo-Lingani, 2021, World Journal of Microbiology and Biotechnology.

Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs

L. Jespersen, C. Parkouda, H. Sawadogo-Lingani, 2021, World journal of microbiology & biotechnology.