Work

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

Year: 2023

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2023.102505

Authors: Fatima Zohra Becila, Abdallah Bouasla, Christelle Turchiuli, Giana Almeida, Gabrielle Moulin, Farida Bekhouche

Institutions: University Frères Mentouri Constantine 1, Paris-Saclay Food and Bioproduct Engineering Research Unit

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: bronze

Funder: Université Paris-Saclay

OpenAlex ID: W4322102476

FWCI: 0.88

Cites: 34

Cited by: 5

Related to: 10