Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mohammed Nasereddine Zidoune"'
Autor:
Asma Senoussi, Mohammed Nasereddine Zidoune, Vita Maria Marino, Zineddine Saoudi, I. Schadt, Ouarda Aissaoui Zitoun Hamama, Stefania Carpino
Publikováno v:
International Dairy Journal. 119:105067
Traditional Algerian Bouhezza cheese is produced inside animal skin-bags with a fermented, buttermilk-like product, Lben. Two Bouhezza cheeses were simultaneously made in two skin-bags in each of two sequential years. Bags had a defined filling seque
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::639d4e6b08971a464ad5ab32c9827b76
https://doi.org/10.1016/j.idairyj.2021.105067
https://doi.org/10.1016/j.idairyj.2021.105067
Publikováno v:
LWT. 75:569-577
The use of rice/leguminous blend may be nutritionally convenient in gluten-free product manufacturing. This study evaluated selected properties of precooked rice pasta enriched with different levels (10 g/100 g, 20 g/100 g and 30 g/100 g) of legumes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23ba3a6dc5723daea0eb054cacf05855
https://doi.org/10.1016/j.lwt.2016.10.005
https://doi.org/10.1016/j.lwt.2016.10.005
Autor:
Renata Nowak, Abdallah Bouasla, Marcin Mitrus, Marta Olech, Anna Oniszczuk, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune
Publikováno v:
Journal of Food Science. 81:C1070-C1079
Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86464ae477dfafeaaa2efacc3a5d0811
https://doi.org/10.1111/1750-3841.13287
https://doi.org/10.1111/1750-3841.13287
Autor:
Abdallah, Bouasla, Agnieszka, Wójtowicz, Mohammed Nasereddine, Zidoune, Marta, Olech, Renata, Nowak, Marcin, Mitrus, Anna, Oniszczuk
Publikováno v:
Journal of food science. 81(5)
Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::eb94e8e52be3cb408a929ce093132f62
https://pubmed.ncbi.nlm.nih.gov/27074432
https://pubmed.ncbi.nlm.nih.gov/27074432