Sourdoughs Used in the Preparation of Traditional Bread in the Province of Figuig in Eastern Morocco

AuthID
 P-00Y-BVK
7
Author(s)
Moujabbir, S
·
Aboukhalaf, A
·
Kalili, A
·
Naciri, K
·
Sahel, K
·
Belahsen, R
Tipo de Documento
Article
Year published
2023
Publicado
in International Journal of Food Studies, ISSN: 2182-1054
Volume: 12, Número: 1, Páginas: 71-83
Indexing
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85153965312
Source Identifiers
ISSN: 2182-1054
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