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  5. THE EFFECT OF FERMENTATION DURATION ON CHEMICAL COMPOSITION AND PROTEIN QUALITY OF ROSELLE (HIBISCUS

THE EFFECT OF FERMENTATION DURATION ON CHEMICAL COMPOSITION AND PROTEIN QUALITY OF ROSELLE (HIBISCUS

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：fuqiang1986
【摘 要】
：
Marcel Daba Bengaly,Augustin BA(C)rA(C),Alfred S.Traor(A)(C).Affiliation:Centre de Recherche en SciencesBiologiques Alimentaires et Nutritiormelles (CRSBAN),UFR-SVT,UniversitY~ de Ouagadougou.03 BP 70
【作 者】
：
Marcel Daba Bengaly 
【机 构】
：
University of Ouagadougou, Ouagadougou 03 BP 7021 Ouaga 03, BURKINA FASO
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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　　Marcel Daba Bengaly,Augustin BA(C)rA(C),Alfred S.Traor(A)(C).Affiliation:Centre de Recherche en SciencesBiologiques Alimentaires et Nutritiormelles (CRSBAN),UFR-SVT,UniversitY~ de Ouagadougou.03 BP 7021 Ouaga 03.Burkina Faso.INTRODUCTION The roselle (Hibiscussabdariffa) fermented seeds are used as sauce-condiment in WestAfrica,known under various names:Bi-Kalga in Burkina,Datouin Mali,Mari-Bi in Niger.
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