Fermentation du kivuguto, lait traditionnel du Rwanda : mise au point d'un starter lactique.
- Karenzi, E. (2015). Fermentation du kivuguto, lait traditionnel du Rwanda : mise au point d'un starter lactique. Gembloux (Belgium), ULg GxABT, PHD, 191.
| Type | Thesis |
| Year | 2015 |
| Title | Fermentation du kivuguto, lait traditionnel du Rwanda : mise au point d'un starter lactique. |
| City | Gembloux (Belgium) |
| University | ULg GxABT |
| Label | U14_2015 |
| Number of pages | 191 |
| Thesis type | PHD |
| Endnote keywords | Milk, fermentation, starter |
| Abstract | research for the industrial production of kivuguto traditional curd of Rwanda was undertaken by conducting a selection of microorganisms involved in the fermentation of that milk normally produced artisanally by householders. For that purpose, the objective of this work was the development of a starter culture using strains isolated in the curd milk kivuguto. |
| Author address | g.sinnaeve@cra.wallonie.be |
| Fichier | |
| Caption | http://hdl.handle.net/2268/177035 |
| Authors | Karenzi, E. |
