Abstract Novel food-based approaches are being developed to provide micronutrients without any changes in feeding practices. The current research aims to produce an enriched couscous, nutritionally improved with adequate technological,… Click to show full abstract
Abstract Novel food-based approaches are being developed to provide micronutrients without any changes in feeding practices. The current research aims to produce an enriched couscous, nutritionally improved with adequate technological, microbiological, cooking and sensory qualities. Three lentil semolina ratios (25, 50 and 75%) were added to wheat couscous and then compared each other. The results showed a significant (p
Keywords:
wheat couscous;
lentil semolina;
technological microbiological;
microbiological cooking;
cooking sensory
Journal Title: Food bioscience
Year Published: 2021
Link to full text (if available)
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Journal Title: Food bioscience
Year Published: 2021
Link to full text (if available)
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recommendations!