Physicochemical and Microbiological Characteristics from “Wagashi” Production Whey in Abomey-Calavi (Benin)
Oumarou Djobo, Abdou Hamidou Soule, Haziz Sina, Souriatou B. Tagba, Farid Baba-Moussa, Adolphe Adjanohoun & Lamine Baba-Moussa · Current Journal of Applied Science and Technology · 2021
Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abomey-Calavi (Benin). Methodology: Whe...
Open access
Research Article
10.9734/cjast/2021/v40i2131470