Effects of Physicochemical Characteristics and Lipid Distribution in Algerian Durum Wheat Semolinas on the Technological Quality of Couscous-Reference-Cited by-同舟云学术

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Effects of Physicochemical Characteristics and Lipid Distribution in Algerian Durum Wheat Semolinas on the Technological Quality of Couscous

Published:2006-07 Issue:4 Volume:83 Page:377-384
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ounane Ghania¹²,Cuq Bernard³,Abecassis Joel³,Yesli Abdenour¹,Ounane Sidi Mohamed⁴

Affiliation:

1. Département de Technologie des IAA, Institut National Agronomique, Hassan Badi, 16200 Alger, Algérie.

2. Corresponding author. E-mail: ounaneg@yahoo.fr

3. UMR Ingéniérie des Agropolymè reset Technologies Emergentes (IATE), 2 place Viala, 34060 Montpellier, Cedex 1, France.

4. Département de Phytotechnie, Institut National Agronomique; Hassan Badi, 16200 Alger, Algérie.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference45 articles.

1. Physicochemical Properties of Flours that Relate to Sorghum Couscous Quality

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

3. Effect of Environment and Genotype on Durum Wheat Gluten Strength and Pasta Viscoelasticity

Cited by 17 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. Fermentation effects on physical, microstructural, cooking and sensory characteristics of a traditional Algerian couscous based on fermented wheat Lemzeïet;Food Bioscience;2023-06

2. Characterisation of gluten‐free couscous produced with different legume flours by traditional method;International Journal of Food Science & Technology;2023-01-23

3. Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing;Foods;2022-03-22

4. Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility;Foods;2021-12-20

5. Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties;International Journal of Gastronomy and Food Science;2021-12

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