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Fatoumata, H.B., Pierre, S. and Bréhima, D. (2016) Evaluation de la qualité et de l’acceptabilité de couscous à base de trois formulations de farines composites enrichies au soja (Glycine max) et au moringa (Moringa oleifera). International Journal of Biological and Chemical Sciences, 10, 2497-2510.
https://doi.org/10.4314/ijbcs.v10i6.8

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