المؤلفون: Fousseyni Cisse, Jean R. Sangare, Medoune P. Khouma, Kang Kyung Ho, Baboucarr Manneh
المصدر: Journal of Food Science and Engineering ; volume 10, issue 1 ; ISSN 2159-5828 2164-5795
الاتاحة: http://dx.doi.org/10.17265/2159-5828/2020.01.002