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  2. Faculté Des Sciences De La Nature Et De La Vie
  3. Département Biologie et Physiologie Cellulaire
  4. Mémoires de Master
Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/2284
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dc.contributor.authorMOUICI, Asma-
dc.date.accessioned2019-11-10T09:48:43Z-
dc.date.available2019-11-10T09:48:43Z-
dc.date.issued2018-07-
dc.identifier.urihttp://di.univ-blida.dz:8080/jspui/handle/123456789/2284-
dc.description49p. ;30cm. ;ill. +cd romfr_FR
dc.language.isofrfr_FR
dc.subjectsorghofr_FR
dc.subjectmilfr_FR
dc.subjectfarine compositefr_FR
dc.subjectanalyses technologiquesfr_FR
dc.subjectanalyses physicochimiquesfr_FR
dc.subjectglutenfr_FR
dc.subjectcookiesfr_FR
dc.titleAnalyses physico-chimiques et sensorielles d'un biscuit sans gluten préparé a base se farines de sorgfr_FR
dc.typeThesisfr_FR
Appears in Collections:Mémoires de Master

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