Traditional Mead “Bessoudioury” from Senegal: Process and Characterization

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"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

has been cited by the following article(s):

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[1]	Shiraz Pyment Mead: Production Process and its characterization
	International Journal of Advances in Engineering and Management (IJAEM), 2021

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