@incollection{fdi:010036327,
  title = {{A}mylotylic lactic acid bacteria from pozol : a natural potential to produce complementary foods ?},
  author = {{D}iaz-{R}uiz, {G}. and {G}uyot, {J}ean-{P}ierre and {R}uiz-{T}eran, {F}. and {M}orlon {G}uyot, {J}uliette and {W}acher, {C}.},
  editor = {},
  language = {{ENG}},
  abstract = {},
  keywords = {{COMPLEMENT} {ALIMENTAIRE} ; {BOISSON} ; {ENFANT} ; {FERMENTATION} ; {DENSITE} {ENERGETIQUE} ; {ETUDE} {COMPARATIVE} ; {POZOL} ; {BACTERIE} {LACTIQUE} ; {AMYLASE} ; {NIXTAMAL} ; {AFRIQUE}},
  booktitle = {{V}oies alimentaires d'am{\'e}lioration des situations nutritionnelles en {A}frique de l'{O}uest : le r{\^o}le des technologies alimentaires et des nutritionnistes : actes du 2{\`e}me atelier international : = {F}ood-based approaches for a healthy nutrition in {W}est {A}frica : the role of food technologist and nutritionists : proceedings resulting from the 2nd international workshop},
  numero = {},
  pages = {411--417},
  address = {{O}uagadougou ({BKF}) ; {P}aris},
  publisher = {{P}resses {U}niversitaires de {O}uagadougou ; {IRD}},
  series = {},
  year = {2004},
  ISBN = {2-915071-06-3},
  URL = {https://www.documentation.ird.fr/hor/fdi:010036327},
}