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Article Title
Isolation, Characterization and Development of Starter Culture from Traditional Djibna baida Cheese
Authored by
Adam Ahmat Moussa
Food Science and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena, PO Box 1117, Chad.
Boureima Kagambèga
Applied Biochemistry and Immunology Laboratory (LaBIA), Joseph KIZERBO University, PO Box 7021 Ouagadougou, Burkina Faso.
Abdoullahi Hissein Ousman
Food Science and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena, PO Box 1117, Chad.
Moussa Idriss Mahamat
Livestock Research Institute for Development (IRED), PO Box 433, Chad.
Al-lamadine Mahamat
Food Science and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena, PO Box 1117, Chad.
Ngandolo Bongo Nare Richard
Livestock Research Institute for Development (IRED), PO Box 433, Chad.
Abdelsalam Tidjani
Food Science and Nutrition Research Laboratory (LARSAN), Faculty of Human Health Sciences, University of N’Djamena, PO Box 1117, Chad.