[Qualities and utilization of cassava improved with proteins by fungic fermentation [Burundi]]
1987
Josis, P. | Leclercq, D.
AGROVOC Keywords
Bibliographic information
Issue
104
Pagination
25 p.
Other Subjects
Burundi/ flours; Burundi/ harinas; Burundi/ farine; Qualite; Fermentacion; Proteinas
Language
French
Note
4 tabl.
Type
Numerical Data; Non-Conventional
Corporate Author
Institut des Sciences Agronomiques du Burundi, ISABU, Bujumbura (Burundi). Service de biotechnologie alimentaire
1991-08-15
AGRIS AP
Data Provider
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