Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina
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DOI: 10.1016/j.fbio.2021.101062
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.… read more here.
Keywords: wheat couscous; lentil semolina; technological microbiological; microbiological cooking ... See more keywords