Article Versions Notes

Bchir B, Karoui R, Danthine S, Blecker C, Besbes S, Attia H. Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties. Foods. 2022; 11(10):1393. https://doi.org/10.3390/foods11101393

Bchir, Brahim, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, and Hamadi Attia. 2022. "Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties" Foods 11, no. 10: 1393. https://doi.org/10.3390/foods11101393

Bchir, B., Karoui, R., Danthine, S., Blecker, C., Besbes, S., & Attia, H. (2022). Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties. Foods, 11(10), 1393. https://doi.org/10.3390/foods11101393