Professeur.Aloys NZIGAMASABO
Nom et prénom :Aloys NZIGAMASABO
Faculté/Institut : Faculté d'Agronomie et de Bio-Ingeniérie(FABI)
Centre de recherche : CRSTA
- NZIGAMASABO Aloys, MUVUNYI Robert HABIYAMBERE Dieudonné. Effect of Temperature-Time Couple on the Quality of Isongo, A Burundian Traditional Banana Wine. Food Science and Quality Management.2022, 113, 43-49 publier le 2025-11-29 07:39:01
- Livre: The traditional burundian fermented foods and beverages and their microbiological and physicochemical characterization.ISBN : 979-8-89248-826-6 publier le 2025-11-29 07:46:29
- Nzigamasabo Aloys, Ndayikengurukiye Honoré, Nizigama Chris Tresor and Nahimana Paterne. Predictive Model of Stunting in Children 6-59 Months of Age in Kirundo Health District, Burundi. International Journal of Child Health and Nutrition, 2025, 14, 329-341. publier le 2025-11-29 07:06:04
- NDAYARINZE Pascal, NZIGAMASABO Aloys, MUVUNYI Robert. Effect Of Fermentable Sugar Concentration In Pineapple Juice On Wine Quality. Research Journal of Food Science and Quality Control (RJFSQC). 2024. Vol 10 (5) 123-134. publier le 2025-11-29 07:22:11
