Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments - La Rochelle Université Access content directly
Journal Articles African Journal of Food Science and Technology Year : 2021

Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments

Boulemkahel Souad
  • Function : Author
Benatallah Leila
  • Function : Author
Besombes Colette
  • Function : Author
Allaf Karim
  • Function : Author
Nasreddine Zidoune Mohammed
  • Function : Author

Dates and versions

hal-03431471 , version 1 (16-11-2021)

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Colette Besombes, Boulemkahel Souad, Benatallah Leila, Besombes Colette, Allaf Karim, et al.. Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments. African Journal of Food Science and Technology, 2021, 15 (3), pp.121-130. ⟨10.5897/AJFS2020.2073⟩. ⟨hal-03431471⟩
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