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Journal: Processes, 2022
Volume: 10
Number: 2347

Article: Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing, a Traditional Algerian Fermented Food
Authors: by Fatima Zohra Becila, Abdallah Bouasla, Christelle Turchiuli, Rania Boussekine, Farida Bekhouche and Agnieszka Wójtowicz
Link: https://www.mdpi.com/2227-9717/10/11/2347

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