Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics von Ferradji, Sabrina, Bourekoua, Hayat, Djeghim, Fairouz, Ayad, Radia, Krajewska, Marta, Różyło, Renata

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Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties von Djeghim, Fairouz, Bourekoua, Hayat, Różyło, Renata, Bieńczak, Agata, Tanaś, Wojciech, Zidoune, Mohammed Nesreddine

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Rabbit meat in the east of Algeria: motivation and obstacles to consumption von Sanah, Ibtissem, Becila, Samira, Djeghim, Fairouz, Boudjellal, Abdelghani

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New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa : Biochemical Characterization of Coagulants and Sensorial Evaluation o... von Leulmi, Imene, Zidoune, Mohammed Nasreddine, Hafid, Kahina, Djeghim, Fairouz, Bourekoua, Hayat, Dziki, Dariusz, Różyło, Renata

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Breadmaking and protein characteristics of wheat (Triticum aestivum L.) genotypes tolerant against drought and heat in Algeria von Mahroug, Hamida, Mouellef, Adra, Bourekoua, Hayat, Djeghim, Fairouz, Chenchouni, Haroun, Benbelkacem, Abdelkader, El Okki, Mohamed Hadef, Fetouhi, Awatif, Silini, Nedjla, de la Barca, Ana María Calderón

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Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species von Bader, Roumeila, Becila, Samira, Ruiz, Philippe, Djeghim, Fairouz, Sanah, Ibtissem, Boudjellal, Abdelghani, Gatellier, Philippe, Portanguen, Stéphane, Talon, Régine, Leroy, Sabine

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Physicochemical properties and sensory profile of some breeds of rabbits in Algeria von Sanah, Ibtissem, Kahina, Hafid, Fairouz, Djeghim, Romeila, Bader, Ghania, Zitouni, Zakaria, Khalfaoui, Abdelghani, Boudjellal, Miguel Angel, Sentandreu, Samira, Becila

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New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant IPergularia tomentosa/I: Biochemical Characterization of Coagulants and Sensorial Evaluation... von Leulmi, Imene, Zidoune, Mohammed Nasreddine, Hafid, Kahina, Djeghim, Fairouz, Bourekoua, Hayat, Dziki, Dariusz, Różyło, Renata

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Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals von Bourekoua, Hayat, Djeghim, Fairouz, Ayad, Radia, Benabdelkader, Ayoub, Bouakkaz, Abdelbasset, Dziki, Dariusz, Różyło, Renata

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Optimization of flocculation and clotting time of camel milk with camel and goat rennets, and chicken pepsin in comparison with cow milk using response surface method (RSM) von Bouras, Biya, Aïssaoui-Zitoun, Ouarda

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Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread KhobzEddar using central composite design von Fairouz, Djeghim, Hayat, Bourekoua, Leila, Benatallah, Mohammed, Nesreddine Zidoune

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Rabbit meat in the east of Algeria: motivation and obstacles to consumption von Sanah, Ibtissem, Becila, Samira, Djeghim, Fairouz, Boudjellal, Abdelghani

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