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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

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https://hal-univ-rochelle.archives-ouvertes.fr/hal-03431471
Contributor : Colette Besombes Connect in order to contact the contributor
Submitted on : Tuesday, November 16, 2021 - 4:48:43 PM
Last modification on : Wednesday, November 17, 2021 - 4:01:04 AM

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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, International Research Journals, 2021, 15 (3), pp.121-130. ⟨10.5897/AJFS2020.2073⟩. ⟨hal-03431471⟩

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