Valorization of Orange Zest by Lactic Fermentation to Increase the Nutritional Value of Millet Products in Côte d'Ivoire
Camara Fatoumata, Bouatenin Koffi Maïzan Jean-Paul, Tra Bi Youan Charles, Kouamé Kohi Alfred & Djè Koffi Marcellin · Advances in Research · 2017
In order to exploit and control the technological properties for transformation of substrates tropical and other waste of household (orange Zest) in a food improved, a study of the technological properties of Lactobacillus plantarum and Lactobacillus coprophilus isolated from gra...
Open access
Research Article
10.9734/AIR/2017/35038