Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and Microstructure
Rayene Belmouloud(University Frères Mentouri Constantine 1), Agnieszka Wójtowicz(University of Life Sciences in Lublin), Hayat Bourekoua(University Frères Mentouri Constantine 1), Marcin Mitrus(University of Life Sciences in Lublin), Leila Benatallah(University Frères Mentouri Constantine 1), Renata Różyło(University of Life Sciences in Lublin), Loucif Chemache(University Frères Mentouri Constantine 1)
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