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Traditional Foods in Maghreb: Production and Research Progress

Hicham Zaroual 1 Ferdaous Boughattas 1 Romdhane Karoui 1
1 ICV - Institut Charles Viollette (ICV) - ULR 7394
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https://hal-univ-artois.archives-ouvertes.fr/hal-03617667
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Submitted on : Wednesday, March 23, 2022 - 3:56:11 PM
Last modification on : Monday, March 28, 2022 - 3:38:27 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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