Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments - Archive ouverte HAL Access content directly
Journal Articles African Journal of Food Science and Technology Year : 2021

Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments

Colette Besombes
Laboratoire des Sciences de l'Ingénieur pour l'Environnement - UMR 7356
Boulemkahel Souad
  • Function : Author
Benatallah Leila
  • Function : Author
Besombes Colette
  • Function : Author
Allaf Karim
  • Function : Author
Nasreddine Zidoune Mohammed
  • Function : Author

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Engineering Sciences [physics] Chemical and Process Engineering

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https://hal-univ-rochelle.archives-ouvertes.fr/hal-03431471

Submitted on : Tuesday, November 16, 2021-4:48:43 PM

Last modification on : Friday, March 24, 2023-2:53:24 PM

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hal-03431471 , version 1 (16-11-2021)

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Colette Besombes, Boulemkahel Souad, Benatallah Leila, Besombes Colette, Allaf Karim, et al.. Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments. African Journal of Food Science and Technology, 2021, 15 (3), pp.121-130. ⟨10.5897/AJFS2020.2073⟩. ⟨hal-03431471⟩

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