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Hygienic Quality and Nutritional Value of Attiéké from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso
Guira Flibert, Kabore Donatien, Sawadogo-Lingani Hagrétou, Savadogo Aly
Food Nutr. Sci. Vol.7 No.7, June 16, 2016  DOI: 10.4236/fns.2016.77057
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Nutritional and Clinical Rehabilitation of Severely Malnourished Children with Moringa oleifera Lam. Leaf Powder in Ouagadougou (Burkina Faso)
Urbain Zongo, Steve Léonce Zoungrana, Aly Savadogo, Alfred S. Traoré
Food Nutr. Sci. Vol.4 No.9, August 30, 2013  DOI: 10.4236/fns.2013.49128
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Study of the Nutritional Value and Hygienic Quality of Local Infant Flours from Chad, with the Aim of Their Use for Improved Infant Flours Preparation
Barnabas Kayalto, Cheikna Zongo, Raketa W. Compaore, Aly Savadogo, Brahim B. Otchom, Alfred S. Traore
Food Nutr. Sci. Vol.4 No.9, September 03, 2013  DOI: 10.4236/fns.2013.49A2009
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Isolation and Characterization of Lactic Acid Bacteria Producing Bacteriocin like Inhibitory Substance (BLIS) from “Gappal”, a Dairy Product from Burkina Faso
Abel Tankoano, Michel Bakar Diop, Hagrétou Sawadogo-Lingani, Malick Mbengue, Donatien Kaboré, Yves Traoré, Aly Savadogo
Adv. Microbiol. Vol.9 No.4, April 11, 2019  DOI: 10.4236/aim.2019.94020
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Quality of Human Urine Used as Fertilizer: Case of an Ecological Sanitation System in Ouagadougou Peri-Urban Areas-Burkina Faso
Joseph M. Makaya, Aly Savadogo, Marius K. Somda, Jean-Baptiste Bour, Nicolas Barro, Alfred S. Traoré
J. Environ. Prot. Vol.5 No.6, May 12, 2014  DOI: 10.4236/jep.2014.56049
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