N. Sakr et E. Hajj Moussa Comparaison de la qualité des blés libanais à celle des variétés importées de l’étranger et destinées à la préparation du pain libanais Full paper (pdf)Share this: Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. December 1, 2007 / Author: master1 / Posted in: Agriculture and Food Sciences Tags: blé panifiable pains libanais qualité de farine ← previous - next →
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