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

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Summary language: Français Summary language: Français Description: vi-52pUniform titles:

Utilisation des souches pures de bactéries lactiques et de levures dans la fermentation contrôlée de la bouillie de Mawè : rôle des micro-organismes et caractéristiques des produits
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Dissertation note: Thèse d'exercice

Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Notes	Date due	Barcode
Livre	Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques	Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques	BU. T.NSA 004 1995 (Browse shelf(Opens below))	02	Available	A.10055

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Previous	BU T.NSA 004 1987 Essais d'amélioration de la valeur nutritive de l'akassa béninois	BU T.NSA 004 1987 Essais d'amélioration de la valeur nutritive de l'akassa béninois	BU. T.NSA 004 1995 Use of starter cultures of lactobacilli and yeasts for the controlled fermentation of Mawè porridge : role of micro- organisms and characteristics of the products	BU. T.NSA 004 1995 Use of starter cultures of lactobacilli and yeasts for the controlled fermentation of Mawè porridge : role of micro- organisms and characteristics of the products	BU T.NSA 004 1996 Improving the granulation of maize couscous using an AFREM Roller device	BU T.NSA 004 1998 Evaluation of nutritional situation of pregnant women , lactating women and preschool children by participatory and community approach : case of Illemon , Pobê Sub-Prefecture	BU T.NSA 004 a 1990 Etude du système alimentaire : cas de la population de Gonfandji (sous-préfecture de Zè) complétée d'analyses partielles de quelques denrées locales	Next

Thèse d'exercice

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