Open Access
GNAHE, Dago André
<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"> <dc:creator>GNAHE, Dago André</dc:creator> <dc:date>2012-12-20</dc:date> <dc:description>Une farine composé à base de taro(Colocasia esculenta), de pois d'angole(Cajanus cajan),de maïs germé (zea maïs) et de saccharose a été mise au point dans les proportions respectives de 58/18/14/10. </dc:description> <dc:identifier>https://zenodo.org/record/351</dc:identifier> <dc:identifier>10.5072/zenodo.351</dc:identifier> <dc:identifier>oai:zenodo.org:351</dc:identifier> <dc:relation>doi:10.5072/zenodo.350</dc:relation> <dc:rights>info:eu-repo/semantics/openAccess</dc:rights> <dc:rights>https://creativecommons.org/licenses/by-nc/4.0/</dc:rights> <dc:subject>Nutrition</dc:subject> <dc:subject>Farine infantile</dc:subject> <dc:subject>Taro</dc:subject> <dc:subject>Physico-Chimique</dc:subject> <dc:subject>Composition chimique</dc:subject> <dc:subject>Enzymes</dc:subject> <dc:subject>germination</dc:subject> <dc:subject>Matière grasse</dc:subject> <dc:title>Etude nutritionnelle et hygienique d'une farine infantile à base de taro(Colocasia esculenta). Caractéristiques physico-Chimiques et organoleptiques de la bouillie de sevrage</dc:title> <dc:type>info:eu-repo/semantics/doctoralThesis</dc:type> <dc:type>publication-thesis</dc:type> </oai_dc:dc>