Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Samia LEFKIR"'
Autor:
Razika LAOUFI, Khaled BOUDJEMA, Samia LEFKIR, Narimen BENHABYLES, Ouahiba BOUCHENAK, Karima YAHIAOUI
Publikováno v:
Nutrition & Santé, Vol 12, Iss 01, Pp 38-47 (2023)
Introduction. The natural plant resources are products with high added value, used in various fields for the manufacture of a wide variety of products. Objective. The purpose of this study was the physicochemical and chromatographic characterization
Externí odkaz:
https://doaj.org/article/65e08577bef74202b4c9b321d76c0b42
Publikováno v:
Nutrition & Santé, Vol 10, Iss 02, Pp 81-88 (2021)
Introduction. Couscous is a product made from durum wheat semolina and water. No other ingredient is added except salt. The effect of salt on the couscous quality is poorly understood, and has never been studied. Objective. The effect of adding salt
Externí odkaz:
https://doaj.org/article/677d4cd31956418b802b4f553c00f4ae
Autor:
Karima, YAHIAOUI, Ouahiba, BOUCHENAK, Razika, LAOUFI, Samia, LEFKIR, Narimen, BENHABYLES, Aziouz, AIDOUD, Soraya, YOUYOU, Abdelouahab, NOUANI, Karim, ARAB
Publikováno v:
Revue des BioRessources; dec2020, Vol. 10 Issue 2, p47-60, 14p