Variabilité et amélioration de la technologie traditionnelle de production de la pâte fermentée de maïs au Congo
Variability and Improvement of Maize Fermented Dough Traditional Technology Production in Congo. The poto-poto production proceeding is characterized by the large variability during some production stages, particulary in washing and conservation operations. The washing operation before and after ste...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Presses Agronomiques de Gembloux
2004-01-01
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| Series: | Tropicultura |
| Subjects: | |
| Online Access: | http://www.tropicultura.org/text/v22n4/211.pdf |