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Food Technology
Nutritional valorization of processed local foods in Burundi: the case of cassava and beans
Information
Author
Chantal Ndikumana
Nationality
Burundaise
Institution
University of Burundi
Specialty
Food Technology
Pole
Agri-Food Pole
Cohort
Cohorte 2017
Defense year
2022
Distinction
Honorable
Abstract
This thesis analyzes the nutritional value of processed local foods in Burundi, in particular cassava and beans. The study proposes techniques.
Keywords
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