Contribution to Knowledge of Food Formulation during Lean Periods in the Provinces of Wadi-Fira and West-Ennedi (Chad)

Autor:	Ahmat Mahamat Assafi, Soudy Imar Djibrine, Ngomdé Djasnabaye, Nakour Nargaye, Baroua Abouna
Rok vydání:	2022
Zdroj:	Food and Nutrition Sciences. 13:721-733
ISSN:	2157-9458 2157-944X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::599ef305399a4a77231dffae9063f47d https://doi.org/10.4236/fns.2022.138052 Zobrazit plný text záznamu