Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
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
Production and Evaluation of Nutritional Contents of Traditional Couscous from Sprouted Wheat Fortified with Glycine max (L.) merr (Soya Bean) and Cucurbita pepo (Pumpkin) Seeds
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Nutrition"
DOI: 10.22158/fsns.v4n2p1
Abstract: The study was carried to process, produce, and evaluate nutritional contents of traditional couscous from sprouted wheat (Triticum aestivum), fortified with Soya bean (Glycine max) and Pumpkin (Cucurbita pepo) seeds. The composite couscous blends were… read more here.
Keywords: couscous blends; sprouted wheat; pumpkin seeds; wheat ... See more keywords