1.
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. Nor. Afr. J. Food Nutr. Res. [Internet]. 2023 Jun. 17 [cited 2024 May 10];7(15):99-107. Available from: https://najfnr.com/home/article/view/295