Article Versions Notes

Belahcen L, Cassan D, Canaguier E, Robin M-H, Chiffoleau Y, Samson M-F, Jard G. Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France. Foods. 2022; 11(20):3208. https://doi.org/10.3390/foods11203208

Belahcen, Loubnah, Denis Cassan, Elodie Canaguier, Marie-Hélène Robin, Yuna Chiffoleau, Marie-Françoise Samson, and Gwénaëlle Jard. 2022. "Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France" Foods 11, no. 20: 3208. https://doi.org/10.3390/foods11203208

Belahcen, L., Cassan, D., Canaguier, E., Robin, M. -H., Chiffoleau, Y., Samson, M. -F., & Jard, G. (2022). Physicochemical and Sensorial Characterization of Artisanal Pasta from the Occitanie Region in France. Foods, 11(20), 3208. https://doi.org/10.3390/foods11203208