Microbiological Quality of “Rabilé”, a Yeast Used for Fermentation of Dolo, a Local Beer in Dédougou, Burkina Faso

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ISSN Print: 2165-3917
ISSN Online: 2165-3925
www.scirp.org/journal/ojapps
E-mail: ojapps@scirp.org

"Microbiological Quality of “Rabilé”, a Yeast Used for Fermentation of Dolo, a Local Beer in Dédougou, Burkina Faso"
written by Amana Metuor Dabiré, Nicolas Ouédraogo, Cheick Alassane Djibila, Damis Yves Patrik Bouniounou,
published by Open Journal of Applied Sciences, Vol.14 No.4, 2024

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