Improving the quality and nutritional status of Gari trough the use of starter cultures and fortification with soybean, palm oil and coconut milk

Dortu, C.; Thonart, Philippe; Pinto, C.; Edward, C.; Yao, A.; Egounlety, M.; Mbugua, S.; Kostinek, M.; Franz, C.; Holzapfel, W.; Mengu, M.; Aaen, Tina

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Improving the quality and nutritional status of Gari trough the use of starter cultures and fortification with soybean, palm oil and coconut milk

Dortu, C.; Thonart, Philippe; Pinto, C. et al.

2006 • FoodMicro

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https://hdl.handle.net/2268/96866

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Disciplines :

Microbiology

Author, co-author :

Dortu, C.

Thonart, Philippe ; Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles

Pinto, C.

Edward, C.

Yao, A.

Egounlety, M.

Mbugua, S.

Kostinek, M.

Franz, C.

Holzapfel, W.

Mengu, M.

Aaen, Tina

Language :

English

Title :

Improving the quality and nutritional status of Gari trough the use of starter cultures and fortification with soybean, palm oil and coconut milk

Publication date :

September 2006

Event name :

FoodMicro

Event place :

Bologne, Italy

Event date :

29 aout- septembre 2006

Audience :

International

Available on ORBi :

since 09 August 2011

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