Use of starter cultures of lactobacilli and yeasts for the controlled fermentation of Mawè porridge : role of micro- organisms and characteristics of the products

KAKAI, G. A.

Use of starter cultures of lactobacilli and yeasts for the controlled fermentation of Mawè porridge : role of micro- organisms and characteristics of the products - vi-52p.

Thèse d'exercice


BENIN

Sciences Agronomiques Nutrition et Science Alimentaire

© 2008, Bibliothèques de l'Université d'Abomey-Calavi

04 BP 789 Cotonou, Tél. : +229 21 36 01 01, Fax : +229 21 35 06 32

Courriel : bu@bu.uac.bj