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Contribution to Knowledge of Food Formulation during Lean P..:
Assafi, Ahmat Mahamat
;
Djibrine, Soudy Imar
;
Djasnabaye, Ngomdé
..
Food and Nutrition Sciences. 13 (2022) 8 - p. 721-733 , 2022
Link:
https://doi.org/10.4236/fns.2022.138052
RT Journal T1
Contribution to Knowledge of Food Formulation during Lean Periods in the Provinces of Wadi-Fira and West-Ennedi (Chad)
UL https://suche.suub.uni-bremen.de/peid=cr-10.4236_fns.2022.138052&Exemplar=1&LAN=DE A1 Assafi, Ahmat Mahamat A1 Djibrine, Soudy Imar A1 Djasnabaye, Ngomdé A1 Nargaye, Nakour A1 Abouna, Baroua PB Scientific Research Publishing, Inc. YR 2022 SN 2157-944X SN 2157-9458 JF Food and Nutrition Sciences VO 13 IS 8 SP 721 OP 733 LK http://dx.doi.org/https://doi.org/10.4236/fns.2022.138052 DO https://doi.org/10.4236/fns.2022.138052 SF ELIB - SuUB Bremen
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