Author/Creator: Bourekoua, Hayat - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Bourekoua, Hayat

1. Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality. (January 2021)

Authors:: Bourekoua, Hayat; Gawlik-Dziki, Urszula; Różyło, Renata; Zidoune, Mohammed N; Dziki, Dariusz
Journal:: Food science and technology international
Issue:: Volume 27:Number 1(2021)
Page Start:: 13
Record Type:: Journal Article
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2. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. (November 2016)

Authors:: Bourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M.
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 73(2016)
Page Start:: 342
Record Type:: Journal Article
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3. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. (November 2016)

Authors:: Bourekoua, Hayat; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Rosell, Cristina M.
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 73(2016)
Page Start:: 342
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation). (2nd April 2018)

Authors:: Bourekoua, Hayat; Różyło, Renata; Gawlik‐Dziki, Urszula; Benatallah, Leila; Zidoune, Mohammed Nasreddine; Dziki, Dariusz
Journal:: International journal of food science & technology
Issue:: Volume 53:Number 8(2018)
Page Start:: 1906
Record Type:: Journal Article
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