Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging

por Ghnimi, Hayet, Karoui, Romdhane, Attia, Hamadi, Chénè, Christine, Ennouri, Monia
Publicado 2022

Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties

por Bchir, Brahim, Karoui, Romdhane, Danthine, Sabine, Blecker, Christophe, Besbes, Souhail, Attia, Hamadi
Publicado 2022

Variability in the substitution pattern of hydroxypropyl cellulose affects its physico-chemical properties

por Cremer, Gilles, Danthine, Sabine, Van Hoed, Vera, Dombree, Anne, Laveaux, Anne-Sophie, Damblon, Christian, Karoui, Romdhane, Blecker, Christophe
Publicado 2023