VALORIZATION OF PRICKLY PEAR PEELS & SEED PRESS-CAKE IN TRADITIONAL SOURDOUGHS AND EVALUATION OF THEIR BREAD-MAKING CAPACITIES.

Autor:	CHAFAI, Youssef1 y.chafai@iav.ac.ma, RAFFAK, Anas2, EL-AALAOUI, Mohamed3, SBAGHI, Mohamed3, DJERRARI, Abdellatif2, ZAHAR, Mohamed2
Zdroj:	Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2023, Vol. 13 Issue 1, p1-8. 8p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu