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International Journal of Food Sciences and Nutrition Volume 58, 2007 - Issue 1
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Original

Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso)

Tahirou Traore Centre IRD, Ouagadougou, Burkina Faso; CRSBAN, Department of Biochemistry/Microbiology, University of Ouagadougou, Ouagadougou, Burkina Faso
,
Claire Mouquet-Rivier Research Unit 106 ‘Nutrition, Alimentation, Sociétés’, Institut de Recherche pour le Développement, Montpellier, FranceCorrespondence[email protected]
,
Christèle Icard-Vernière Research Unit 106 ‘Nutrition, Alimentation, Sociétés’, Institut de Recherche pour le Développement, Montpellier, France
,
Isabelle Rochette Research Unit 106 ‘Nutrition, Alimentation, Sociétés’, Institut de Recherche pour le Développement, Montpellier, France
,
Alfred S. Traoré CRSBAN, Department of Biochemistry/Microbiology, University of Ouagadougou, Ouagadougou, Burkina Faso
&
Serge Trèche Research Unit 106 ‘Nutrition, Alimentation, Sociétés’, Institut de Recherche pour le Développement, Montpellier, France
Pages 63-76 | Published online: 06 Jul 2009

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Hermann Z. Ouèdraogo, Tahirou Traoré, Augustin Zéba, Michèle Dramaix-Wilmet, Philippe Hennart & Philippe Donnen. (2009) A local-ingredient-based, processed flour to improve the energy, iron and zinc intakes of young children: a community-based intervention. International Journal of Food Sciences and Nutrition 60:sup4, pages 87-98.
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