Characterisation of gluten‐free couscous produced with different legume flours by traditional method-Reference-Cited by-同舟云学术

Characterisation of gluten‐free couscous produced with different legume flours by traditional method

Published:2023-01-23 Issue:3 Volume:58 Page:1186-1194
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Boudouira Nassira¹,Yüksel Ayşe Nur²^ORCID,Bayram Mustafa³,Benatallah Leila¹,Zidoune Mohammed Nasreddine¹

Affiliation:

1. Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l'Alimentation et des Technologies Agro‐Alimentaires (I.N.A.T.A.A.) Université des Frères Mentouri Constantine 1 Route de Ain El‐Bey 25000 Constantine Algeria

2. Department of Gastronomy and Culinary Arts, Faculty of Engineering, Architecture and Design Kahramanmaraş Istiklal University 46100 Kahramanmaraş Turkey

3. Department of Food Engineering, Faculty of Engineering Gaziantep University 27310 Gaziantep Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16266

Reference26 articles.

1. Low Molecular Weight Soluble Starch and its Relationship with Sorghum Couscous Stickiness

2. Microwave Assisted Drying of Short-Cut (Ditalini) Macaroni: Cooking Process and Textural Properties

3. Gluten‐free couscous preparation: traditional procedure description and technological feasibility for three rice‐leguminous supplemented formulae;Benatallah L.;Journal of Food Agriculture Environment,2008

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

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation;International Journal of Food Science & Technology;2024-04-22

2. Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance;Frontiers in Sustainable Food Systems;2024-02-21

3. Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses;Foods;2023-09-26