Etude physico-chimique et technologique de deux types de couscous (artisanal et industriel)

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dc.contributor.authorGUEZLANE, Louardi
dc.contributor.authorSENATOR, Abderrahmane
dc.date.accessioned2016-07-03T09:59:28Z
dc.date.available2016-07-03T09:59:28Z
dc.date.issued1985
dc.identifier.urihttp://hdl.handle.net/123456789/844
dc.language.isofrfr
dc.subjectALIMENT PREPARE ; PROPRIETE PHYSICOCHIMIQUE ; PROPRIETE TECHNOLOGIQUE ; PROTEINE ; GROSSEUR DES PARTICULES ; INDUSTRIE ALIMENTAIRE ; QUALITE ; COUSCOUS ; ALGERIEfr
dc.titleEtude physico-chimique et technologique de deux types de couscous (artisanal et industriel)fr
dc.typeArticlefr

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