New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of...

por Leulmi, Imene, Zidoune, Mohammed Nasreddine, Hafid, Kahina, Djeghim, Fairouz, Bourekoua, Hayat, Dziki, Dariusz, Różyło, Renata
Publicado 2023

Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study

por Fetouhi, Awatif, Benatallah, Leila, Nawrocka, Agnieszka, Szymańska-Chargot, Monika, Bouasla, Abdallah, Tomczyńska-Mleko, Marta, Zidoune, Mohammed Nasreddine, Sujak, Agnieszka
Publicado 2019