INSOLUBLE TOMATO-FIBER EFFECT ON WHEAT DOUGH RHEOLOGY AND COOKIES' QUALITY
CHOUAIBI, M, REZIG, L, Boussaid, A, Hamdi, S
Published in Italian journal of food science (01.01.2019)
Published in Italian journal of food science (01.01.2019)
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Journal Article
EFFECTS OF LACTULOSE LEVELS ON YOGHURT PROPERTIES
O. BEN MOUSSA, Boulares, M, CHOUAIBI, M, Mzoughi, M, Hassouna, M
Published in Italian journal of food science (01.01.2019)
Published in Italian journal of food science (01.01.2019)
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Journal Article