Evaluation et amélioration de la qualité nutritionnelle des...

International Journal of Biological and Chemical Sciences 2010 / 03 Vol. 3; Iss. 6

Evaluation et amélioration de la qualité nutritionnelle des pâtes et des bouillies de maïs fermenté au Congo

Elenga, M, Massamba, J, Kobawila, S, Makosso, V, Silou, T
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Volume:
3
Journal:
International Journal of Biological and Chemical Sciences
DOI:
10.4314/ijbcs.v3i6.53146
Date:
March, 2010
File:
PDF, 180 KB
2010
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