TY  - GEN
AU  - KAKAI, G. A.
ED  - Abomey-Calavi, Université Nationale du Bénin, Faculté des Sciences Agronomiques, BJ
TI  - Use of starter cultures of lactobacilli and yeasts for the controlled fermentation of Mawè porridge : role of micro- organisms and characteristics of the products
KW  - BENIN
KW  - Sciences Agronomiques
KW  - Nutrition et Science Alimentaire
N1  - Thèse d'exercice
ER  -