Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties
Author:
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference46 articles.
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1. Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies;Food Bioscience;2024-06
2. Characterisation of gluten‐free couscous produced with different legume flours by traditional method;International Journal of Food Science & Technology;2023-01-23
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