Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina-Reference-Cited by-同舟云学术

Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina

Published:2021-08 Issue: Volume:42 Page:101062
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Benayad Asmaa^ORCID,Taghouti Mona,Benali Aouatif,Benbrahim Nadia,Aboussaleh Youssef^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference56 articles.

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