Etude de l'impact de l'incorporation de la spiruline sur les propriétés nutritionnelles, technologiques et organoleptiques du couscous artisanal

Etude de l'impact de l'incorporation de la spiruline sur les propriétés nutritionnelles, technologiques et organoleptiques du couscous artisanal

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Published in:Revue Nature et Technologie (En ligne) no. 6; p. 40
Main Authors: Amel, Doumandji, Lynda, Boutekrabt, Amar, Saidi Nabil, Soumeya, Doumandji, Djazia, Hamerouch, Samiha, Haouari
Format: Journal Article
Language:French
Published: Chlef Hassiba Benbouali University of Chlef/Université Hassiba Benbouali de Chlef 01-01-2012
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Author Samiha, Haouari
Amar, Saidi Nabil
Djazia, Hamerouch
Amel, Doumandji
Lynda, Boutekrabt
Soumeya, Doumandji
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