BENMEZIANE-DERRADJI, F. .; AOUFI, D. .; AYAT, N. E. H. .; DJERMOUNE-ARKOUB, L. . Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt. The North African Journal of Food and Nutrition Research, [S. l.], v. 5, n. 12, p. 75–78, 2021. DOI: 10.51745/najfnr.5.12.75-78. Disponível em: https://najfnr.com/home/article/view/145. Acesso em: 22 dec. 2024.