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Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet–Soybean Slurry to Produce Gruels for Complementary Foods for Young Children
Laurencia T. Songré-Ouattara, Claire Mouquet-Rivier, Christèle Humblot, Isabelle Rochette, Bréhima Diawara, Jean-Pierre GuyotVolume:
75
Year:
2010
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2010.01640.x
File:
PDF, 770 KB
english, 2010