Becila, F.Z.; Bouasla, A.; Turchiuli, C.; Boussekine, R.; Bekhouche, F.; Wójtowicz, A.
Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing, a Traditional Algerian Fermented Food. Processes 2022, 10, 2347.
https://doi.org/10.3390/pr10112347
AMA Style
Becila FZ, Bouasla A, Turchiuli C, Boussekine R, Bekhouche F, Wójtowicz A.
Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing, a Traditional Algerian Fermented Food. Processes. 2022; 10(11):2347.
https://doi.org/10.3390/pr10112347
Chicago/Turabian Style
Becila, Fatima Zohra, Abdallah Bouasla, Christelle Turchiuli, Rania Boussekine, Farida Bekhouche, and Agnieszka Wójtowicz.
2022. "Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing, a Traditional Algerian Fermented Food" Processes 10, no. 11: 2347.
https://doi.org/10.3390/pr10112347
APA Style
Becila, F. Z., Bouasla, A., Turchiuli, C., Boussekine, R., Bekhouche, F., & Wójtowicz, A.
(2022). Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing, a Traditional Algerian Fermented Food. Processes, 10(11), 2347.
https://doi.org/10.3390/pr10112347
