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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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C M Nago

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World Journal of Microbiology & Biotechnology|January 15, 2014

Microbiological changes in mawè during natural fermentationD J Hounhouigan, M J Nout, C M Nago, et al.

Journal of Applied Microbiology|July 26, 2007

Lactic acid bacteria and yeasts associated with gowé production from sorghum in BéninG Vieira-Dalodé, L Jespersen, J Hounhouigan, et al.

International Journal of Food Microbiology|June 1, 1993

Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from BeninD J Hounhouigan, M J Nout, C M Nago, et al.

Pageof 1

Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

World Journal of Microbiology & Biotechnology|January 15, 2014

Microbiological changes in mawè during natural fermentationD J Hounhouigan, M J Nout, C M Nago, et al.

Journal of Applied Microbiology|July 26, 2007

Lactic acid bacteria and yeasts associated with gowé production from sorghum in BéninG Vieira-Dalodé, L Jespersen, J Hounhouigan, et al.

International Journal of Food Microbiology|June 1, 1993

Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from BeninD J Hounhouigan, M J Nout, C M Nago, et al.

Pageof 1