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Crépin Ibingou Dibala

Université Joseph Ki-Zerbo

Ouagadougou

Burkina Faso

  • Université Joseph Ki-Zerbo

SCHOLARLY PAPERS

2

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123

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0

Scholarly Papers (2)

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1.

Stability of Commercial Packaged Fried Foods in Ouagadougou During Storage

Number of pages: 36 Posted: 22 Nov 2024
Tienbnoma Sandrine Ouedraogo, Frédéric Anderson Konkobo, Poussian Raymond Barry, Mamounata Diao, Samson Guenné, Roger Dakuyo, David Bazié, Crépin Ibingou Dibala, Kiessoun Konaté and Mamoudou Hama Dicko
Université Joseph Ki-Zerbo, Université Joseph Ki-Zerbo, Université Joseph Ki-Zerbo, Université Joseph Ki-Zerbo, Université Joseph Ki-Zerbo, Université Joseph Ki-Zerbo, Université Joseph Ki-Zerbo, Université Joseph Ki-Zerbo, Université de Dédougou and Université Joseph Ki-Zerbo
Downloads 92 (730,864)

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Fried food, oxidation, quality, spoilage, storage.

2.

Valorisation of Niger's soy flour through flavoured chips via physico-chemical and sensory characterisation

Number of pages: 47 Posted: 10 Nov 2025
Mahamadou Bello ISSA ADAM, Crépin Ibingou Dibala, Abdou-Rahim SALOU ADAM, Clarisse Sidbewendé COMPAORE, Maman Garba, Sankono TRAORE, Kayaba KABORE, Adjaratou SOURATIE, Gnetouwo Alice LOUGUE, Rocksane Octavia Kiswendsida NIKIEMA, Vincent BEKUONE SOME and Mamoudou H. Dicko
Université Joseph Ki-Zerbo, Université Joseph Ki-Zerbo, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and University Joseph Ki-Zerbo - LABIOTAN
Downloads 31 (1,304,549)

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soy flour, flavoured crisps, sensory analysis, physicochemical properties, Niger