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1 Ergebnisse
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Development and characterization of sauces formulation base..:
Guemouni, Sara
;
Brahmi, Fatiha
;
Hamitri-Guerfi, Fatiha
...
The North African Journal of Food and Nutrition Research; January-June 2023. 7 (2023) 15 - p. 99-107 , 2023
Link:
https://doi.org/10.51745/najfnr.7.15.99-107
RT Journal T1 <Title>Development and characterization of sauces formulation based on tomato and garlic powders</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.51745_najfnr.7.15.99-107&Exemplar=1&LAN=DE A1 Guemouni, Sara A1 Brahmi, Fatiha A1 Hamitri-Guerfi, Fatiha A1 Smail, Lila A1 Amirouche, Fatima A1 Mokrani, Amel A1 Djebari, Sabrina A1 Mouhoubi, Khokha A1 Ayouaz, Siham A1 Yous, Fouzia A1 Kernou, Ourdia-Nouara A1 Boulekbache-Makhlouf, Lila A1 Madani, Khodir PB The North African Journal of Food and Nutrition Research (NAJFNR) YR 2023 SN 2588-1582 JF The North African Journal of Food and Nutrition Research; January-June 2023 VO 7 IS 15 SP 99 OP 107 LK http://dx.doi.org/https://doi.org/10.51745/najfnr.7.15.99-107 DO https://doi.org/10.51745/najfnr.7.15.99-107 SF ELIB - SuUB Bremen
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