Hasil Pencarian - Awatif Fetouhi

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  1. 1
    Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins

    Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins oleh Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, Mohammed Nasreddine Zidoune

    Diterbitkan 2021-05-01
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  2. 2
    Breadmaking and protein characteristics of wheat (<i>Triticum aestivum</i> L<i>.</i>) genotypes tolerant against drought and heat in Algeria

    Breadmaking and protein characteristics of wheat (<i>Triticum aestivum</i> L<i>.</i>) genotypes tolerant against drought and heat in Algeria oleh Hamida Mahroug, Adra Mouellef, Hayat Bourekoua, Fairouz Djeghim, Haroun Chenchouni, Abdelkader Benbelkacem, Mohamed Hadef El Okki, Awatif Fetouhi, Nedjla Silini, Ana María Calderón de la Barca

    Diterbitkan 2024-05-01
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