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Traditional Foods in Maghreb: Production and Research Progress

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https://hal-univ-artois.archives-ouvertes.fr/hal-03617667
Contributor : AURELIE MATEOS Connect in order to contact the contributor
Submitted on : Wednesday, March 23, 2022 - 3:56:11 PM
Last modification on : Wednesday, August 24, 2022 - 1:33:19 PM

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Hicham Zaroual, Ferdaous Boughattas, Romdhane Karoui. Traditional Foods in Maghreb: Production and Research Progress. Traditional Foods, Springer International Publishing, pp.51-113, 2019, Food Engineering Series, ⟨10.1007/978-3-030-24620-4_4⟩. ⟨hal-03617667⟩

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