Improving the quality and nutritional status of gari through the use of starter cultures and fortification with soybean, palm oil and coconut milk
Improving the quality and nutritional status of gari through the use of starter cultures and fortification with soybean, palm oil and coconut milk
- 81 p. 30 cm
This report is the final intermediate progress report covering the activities of the GARISECURE project partners for the period from 1 September 2006 to 28 february 2007, which marks the official completion date of the contract. However, some activities which were delayed by circumstances beyond the control of the project team have also been incorporated in this report. In view of the fact that this report coincides with the end of the project, it is much longer than the prescribed length of the short progress report. It is also accompanied by several annexes which contain substantive project deliverables as well as scientific results of later work packages.
Nutrition Gari Huile de palme Coco Garisecure Valeur nutritive
This report is the final intermediate progress report covering the activities of the GARISECURE project partners for the period from 1 September 2006 to 28 february 2007, which marks the official completion date of the contract. However, some activities which were delayed by circumstances beyond the control of the project team have also been incorporated in this report. In view of the fact that this report coincides with the end of the project, it is much longer than the prescribed length of the short progress report. It is also accompanied by several annexes which contain substantive project deliverables as well as scientific results of later work packages.
Nutrition Gari Huile de palme Coco Garisecure Valeur nutritive