GUEMOUNI, S. .; BRAHMI, F.; HAMITRI-GUERFI, F. .; SMAIL, L. .; AMIROUCHE, F. .; MOKRANI, A. .; DJEBARI, S. .; MOUHOUBI, K.; AYOUAZ, S. .; YOUS, F. .; KERNOU, O.-N. .; BOULEKBACHE-MAKHLOUF, L.; MADANI, K. . Development and characterization of sauces formulations based on tomato and garlic powders. The North African Journal of Food and Nutrition Research, [S. l.], v. 7, n. 15, p. 99–107, 2023. DOI: 10.51745/najfnr.7.15.99-107. Disponível em: https://najfnr.com/home/article/view/295. Acesso em: 10 may. 2024.