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. |