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Foma Kibwega Roland

Main Referenced Co-authors
Destain, Jacqueline  (2)
Kayisu, Kalenga (2)
Thonart, Philippe  (2)
Mobinzo, Paul Kapay (1)
Main Referenced Keywords
roots (2); amylase (1); amylolyse (1); beverage (1); Eminia (1);
Main Referenced Disciplines
Food science (2)
Microbiology (2)
Biotechnology (1)

Publications (total 3)

The most downloaded
258 downloads
Foma Kibwega, R., Destain, J., Kayisu, K., & Thonart, P. (2013). Munkoyo : des racines comme sources potentielles en enzymes amylolytiques et une boisson fermentée traditionnelle (synthèse bibliographique). Biotechnologie, Agronomie, Société et Environnement, 17 (2), 352-363. https://hdl.handle.net/2268/153790

The most cited

14 citations (OpenCitations)

Foma Kibwega, R., Destain, J., Mobinzo, P. K., Kayisu, K., & Thonart, P. (2012). Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo. Food Control, 25 (1), 334-341. doi:10.1016/j.foodcont.2011.10.049 https://hdl.handle.net/2268/151474

Foma Kibwega, R. (2013). Le Munkoyo : une source d'amylases végétales pour une boisson fermentée traditionnelle [Doctoral thesis, ULiège - Université de Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/150257

Foma Kibwega, R., Destain, J., Kayisu, K., & Thonart, P. (2013). Munkoyo : des racines comme sources potentielles en enzymes amylolytiques et une boisson fermentée traditionnelle (synthèse bibliographique). Biotechnologie, Agronomie, Société et Environnement, 17 (2), 352-363.
Peer Reviewed verified by ORBi

Foma Kibwega, R., Destain, J., Mobinzo, P. K., Kayisu, K., & Thonart, P. (2012). Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo. Food Control, 25 (1), 334-341. doi:10.1016/j.foodcont.2011.10.049
Peer Reviewed verified by ORBi

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