Ability of Selected Lactic Acid Bacteria to Ferment a Pearl Millet–Soybean Slurry to Produce Gruels for Complementary Foods for Young Children

✍ Scribed by Laurencia T. Songré-Ouattara; Claire Mouquet-Rivier; Christèle Humblot; Isabelle Rochette; Bréhima Diawara; Jean-Pierre Guyot

• Book ID: 111406390
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 770 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01640.x