Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility.
couscous-algae
in vitro digestibility
nutritional properties
rheological properties
sensory evaluation
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
20 Dec 2021
20 Dec 2021
Historique:
received:
14
11
2021
revised:
06
12
2021
accepted:
14
12
2021
entrez:
24
12
2021
pubmed:
25
12
2021
medline:
25
12
2021
Statut:
epublish
Résumé
The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6%
Identifiants
pubmed: 34945710
pii: foods10123159
doi: 10.3390/foods10123159
pmc: PMC8701376
pii:
doi:
Types de publication
Journal Article
Langues
eng
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