Figure 2. Diagram B relating to different steps of soumbala production in Dagara, Bobo, Samo ethnicals groups

From

Impact of Traditional Process on Hygienic Quality of Soumbala a Fermented Cooked Condiment in Burkina Faso

Marius K. Somda, Aly Savadogo, François Tapsoba, Nicolas Ouédraogo, Cheikna Zongo, AlfredS. Traoré

Journal of Food Security. 2014, 2(2), 59-64 doi:10.12691/jfs-2-2-3