E-LIB Suche - Ergebnisse für: Bourekoua, Hayat

1

Physicochemical, Functional, Antioxidant, Pasting and FT-IR..:

Belmouloud, Rayene ; Bourekoua, Hayat ; Wójtowicz, Agnieszka...
Processes. 12 (2024) 8 - p. 1647 , 2024

Link: https://doi.org/10.3390/..

2

Development of Energy-Rich and Fiber-Rich Bars Based on Puf..:

Bourekoua, Hayat ; Djeghim, Fairouz ; Ayad, Radia...
Processes. 11 (2023) 3 - p. 813 , 2023

Link: https://doi.org/10.3390/..

3

New Coagulant Proteases for Cheesemaking from Leaves and La..:

Leulmi, Imene ; Zidoune, Mohammed Nasreddine ; Hafid, Kahina...
Foods. 12 (2023) 13 - p. 2467 , 2023

Link: https://doi.org/10.3390/..

4

Process Optimization of Phytoantioxidant and Photoprotectiv..:

Ayad, Radia ; Ayad, Rima ; Bourekoua, Hayat...
Molecules. 27 (2022) 24 - p. 8802 , 2022

Link: https://doi.org/10.3390/..

5

Black Cumin Pressing Waste Material as a Functional Additiv..:

Różyło, Renata ; Piekut, Jolanta ; Wójcik, Monika...
Materials. 14 (2021) 16 - p. 4560 , 2021

Link: https://doi.org/10.3390/..

6

Effect of By-Products from Selected Fruits and Vegetables o..:

Djeghim, Fairouz ; Bourekoua, Hayat ; Różyło, Renata...
Applied Sciences. 11 (2021) 10 - p. 4605 , 2021

Link: https://doi.org/10.3390/..

7

Acerola fruit as a natural antioxidant ingredient for glute..:

Bourekoua, Hayat ; Gawlik-Dziki, Urszula ; Różyło, Renata..
Food Science and Technology International. 27 (2020) 1 - p. 13-21 , 2020

Link: https://doi.org/10.1177/..

8

Pomegranate seed powder as a functional component of gluten..:

Bourekoua, Hayat ; Różyło, Renata ; Gawlik‐Dziki, Urszula...
International Journal of Food Science & Technology. 53 (2018) 8 - p. 1906-1913 , 2018

Link: https://doi.org/10.1111/..

9

Improving Bread Quality with the Application of a Newly Pur..:

Ait Kaki El-Hadef El-Okki, Amel ; Gagaoua, Mohammed ; Bourekoua, Hayat...
Foods. 6 (2017) 1 - p. 1 , 2017

Link: https://doi.org/10.3390/..

10

Evaluation of physical, sensorial, and antioxidant properti..:

Bourekoua, Hayat ; Różyło, Renata ; Gawlik-Dziki, Urszula...
European Food Research and Technology. 244 (2017) 2 - p. 189-195 , 2017

Link: https://doi.org/10.1007/..

11

Characteristics of gluten-free bread: quality improvement b..:

Bourekoua, Hayat ; Różyło, Renata ; Benatallah, Leila...
European Food Research and Technology. 244 (2017) 2 - p. 345-354 , 2017

Link: https://doi.org/10.1007/..

12

Developing gluten free bakery improvers by hydrothermal tre..:

Bourekoua, Hayat ; Benatallah, Leila ; Zidoune, Mohammed Nasreddine.
LWT. 73 (2016) - p. 342-350 , 2016

Link: https://doi.org/10.1016/..

13

Improving Bread Quality with the Application of a Newly Pur..:

Ait Kaki El-Hadef El-Okki, Amel ; Gagaoua, Mohammed ; Bourekoua, Hayat...
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods6010001. , 2017

Link: https://hal.science/hal-..

14

Developing gluten free bakery improvers by hydrothermal tre..:

Bourekoua, Hayat ; Benatallah, Leila ; Zidoune, Mohammed Nasreddine.
#PLACEHOLDER_PARENT_METADATA_VALUE#. , 2016

Link: http://hdl.handle.net/10..

15

Development of Energy-Rich and Fiber-Rich Bars Based on Puf..:

Hayat Bourekoua ; Fairouz Djeghim ; Radia Ayad...
Food Processes. , 2023

Link: https://doi.org/10.3390/..