[1]
ALLAOUI Assia et al. 2024. COOKING PROCESS, SENSORY QUALITY AND NUTRITIONAL VALUES OF ARTISANAL AND COMMERCIAL CHAKHCHOUKHA. ASES INTERNATIONAL JOURNAL OF AGRICULTURE (ISSN: 3023-5626). 2, 1 (Dec. 2024), 47–57. DOI:https://doi.org/10.5281/zenodo.14576234.