« DEVELOPMENT OF COMPOSITE PASTA BETWEEN WHEAT AND BARLEY: TEST OF THE INCORPORATION OF BARLEY FLOUR INTO COMMON WHEAT FLOUR FOR THE FABRICATION OF A COOKIE » (2016) Sciences & Technologie. C, Biotechnologies, (43), p. 35–41. Disponible à: https://revue.umc.edu.dz/c/article/view/2574 (Consulté le: 3 octobre 2025).