20 décembre 2012 Open Access

GNAHE, Dago André

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  <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>