Fig. 2
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Moyennes de critères physico-chimiques obtenues pour les pâtes « Tassabount » améliorées des dattes Bouittob (Tas_am_Bit) et Bousthammi (Tas_am_Bst) et pour les pâtes traditionnelles « Tassabount » et « Toummit ».
Mean values of physicochemical criteria obtained for the improved ‘Tassabount’ pastes of Bouittob (Tas_am_Bit) and Bousthammi (Tas_am_Bst) dates and the ‘Tassabount’ and ‘Toummit’ traditional pastes.
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