"Traditional Mead “Bessoudioury” from Senegal: Process and Characterization"
written by Oumar Ibn Khatab Cisse, Bou Ndiaye, Papa Guedel Faye, Nicolas Cyrille Ayessou, Mathieu Gueye, Mady Cisse, Codou Mar Diop,
published by Food and Nutrition Sciences, Vol.9 No.12, 2018
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