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Page 1
Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process.
Foods. 2019 Oct 14;8(10):496. doi: 10.3390/foods8100496.
Foods. 2019.
PMID: 31615084
Free PMC article.
Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study.
Fetouhi A, Benatallah L, Nawrocka A, Szymańska-Chargot M, Bouasla A, Tomczyńska-Mleko M, Zidoune MN, Sujak A.
Fetouhi A, et al. Among authors: bouasla a.
J Food Sci Technol. 2019 Mar;56(3):1316-1327. doi: 10.1007/s13197-019-03602-2. Epub 2019 Feb 22.
J Food Sci Technol. 2019.
PMID: 30956311
Free PMC article.
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Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
Bouasla A, Wójtowicz A, Zidoune MN, Olech M, Nowak R, Mitrus M, Oniszczuk A.
Bouasla A, et al.
J Food Sci. 2016 May;81(5):C1070-9. doi: 10.1111/1750-3841.13287. Epub 2016 Apr 13.
J Food Sci. 2016.
PMID: 27074432
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