Durum Wheat Products, Couscous-Reference-Cited by-同舟云学术

Durum Wheat Products, Couscous

Published:2020 Issue: Volume: Page:347-367
ISSN:
Container-title:Wheat Quality For Improving Processing And Human Health
language:
Short-container-title:

Author:

Hammami Rifka,Sissons Mike

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-34163-3_15

Reference93 articles.

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2. Abecassis J, Abbou R, Morel MH, Vernoux P (1994) Influence of extrusion conditions speed, temperature and pressure in the extruder and on pasta quality. Cereal chemistry 71:247–253.

3. Aboubacar A, Hamaker BR (1999) Physicochemical properties of flours that relate to sorghum couscous quality. Cereal Chemistry 76: 308–313.

4. Aluka K, Miche JC, Faure J (1985) Conditions d’une fabrication mécanique du couscous du maïs en Afrique de l’Ouest. Industries Agricoles et Alimentaires: 448–451.

5. Anonymous (2013) Moroccan Couscous Traditions & Recipes. Available on. http://travelexploration.com/subpage.cfm/Couscous.

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