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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

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

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