Table 6. Quantities of ingredients for 50 kg of flour by department

From

Characterization of Artisanal Breadmaking Practices in Congo-Brazzaville

TSOUMOU Kédar, ELENGA Michel, MIKOLO Bertin

American Journal of Food and Nutrition. 2026, 14(1), 19-29 doi:10.12691/ajfn-14-1-3