{"title":"10. Bouillies, pains, galettes et fours dans le sud du Maroc","authors":"Narjys El Alaoui","doi":"10.3917/kart.chas.2002.01.0141","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":279846,"journal":{"name":"Cuisine et société en Afrique","volume":"153 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cuisine et société en Afrique","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3917/kart.chas.2002.01.0141","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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