FERMENTATION OF KIVUGUTO, A RWANDESE TRADITIONAL MILK: SELECTION OF MICROBES FOR A STARTER CULTURE. Sciences & Technologie. C, Biotechnologies, [S. l.], n. 36, p. 9–17, 2012. Disponível em: https://revue.umc.edu.dz/c/article/view/82. Acesso em: 1 juill. 2025.