Fermentation effects on physical, microstructural, cooking and sensory characteristics of a traditional Algerian couscous based on fermented wheat Lemzeïet-Reference-Cited by-同舟云学术

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Fermentation effects on physical, microstructural, cooking and sensory characteristics of a traditional Algerian couscous based on fermented wheat Lemzeïet

Published:2023-06 Issue: Volume:53 Page:102505
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Becila Fatima Zohra,Bouasla Abdallah,Turchiuli Christelle^ORCID,Almeida Giana,Moulin Gabrielle,Bekhouche Farida

Funder

Université Paris-Saclay

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference52 articles.

1. Moisture air-oven method (44-15.02),1999

2. Color and pigments method (14-22.01),2010

3. Other traditional durum-derived products;Abecassis,2012

4. Low molecular weight soluble starch and its relationship with sorghum couscous stickiness;Aboubacar;Journal of Cereal Science,2000

5. Céréales et Produits à Base de Céréales : Couscous Spécifications (NF V 50-001),1992

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