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1 . Academic Journal
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
저자
by
Imene Leulmi
;
Mohammed Nasreddine Zidoune
;
Kahina Hafid
;
Fairouz Djeghim
;
Hayat Bourekoua
, et al.
소스
Foods, Vol 12, Iss 13, p 2467 (2023)
Open Access (DOAJ)
Web of Science
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7 . Academic Journal
Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals
저자
by
Hayat Bourekoua
;
Fairouz Djeghim
;
Radia Ayad
;
Ayoub Benabdelkader
;
Abdelbasset Bouakkaz
, et al.
소스
Processes, Vol 11, Iss 3, p 813 (2023)
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7 . Academic Journal
Rabbit meat in the east of Algeria: motivation and obstacles to consumption
저자
by
Ibtissem Sanah
;
Samira Becila
;
Fairouz Djeghim
;
Abdelghani Boudjellal
.
소스
World Rabbit Science, Vol 28, Iss 4, Pp 221-237 (2020)
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Web of Science
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6 . Academic Journal
Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties
저자
by
Fairouz Djeghim
;
Hayat Bourekoua
;
Renata Różyło
;
Agata Bieńczak
;
Wojciech Tanaś
, et al.
소스
Applied Sciences, Vol 11, Iss 10, p 4605 (2021)
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7 .
Manufacture and characterisation of fresh cheese made from mixed milk of camel and goat
저자
by
Biya Bouras
;
Ouarda Aïssaoui-Zitoun
;
Férial-Aziza Benyahia
;
Fairouz Djeghim
;
Souhila Djema
, et al.
소스
Journal of Camel Practice and Research
. 30:81-90
Scopus
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7 .
New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
저자
by
Różyło, Imene Leulmi
;
Mohammed Nasreddine Zidoune
;
Kahina Hafid
;
Fairouz Djeghim
;
Hayat Bourekoua
, et al.
소스
Foods; Volume 12; Issue 13; Pages: 2467
Open Access (OpenAIRE)
Web of Science
Scopus
JCR 저널정보
요약보기
Export
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RefWorks
7 .
Rabbit meat in the east of Algeria: motivation and obstacles to consumption
저자
by
Abdelghani Boudjellal
;
Fairouz Djeghim
;
Ibtissem Sanah
;
Samira Becila
.
소스
World Rabbit Science, Vol 28, Iss 4, Pp 221-237 (2020)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Open Access (OpenAIRE)
Web of Science
Scopus
JCR 저널정보
요약보기
Export
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EndNote
RefWorks
6 .
Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties
저자
by
Agata Bieńczak
;
Mohammed Nesreddine Zidoune
;
Renata Różyło
;
Hayat Bourekoua
;
Fairouz Djeghim
, et al.
소스
Applied Sciences, Vol 11, Iss 4605, p 4605 (2021)
Applied Sciences
Volume 11
Issue 10
Open Access (OpenAIRE)
Scopus
JCR 저널정보
요약보기
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RefWorks
7 .
Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread KhobzEddar using central composite design
저자
by
Mohammed Nesreddine Zidoune
;
Hayat Bourekoua
;
Fairouz Djeghim
;
Leila Benatallah
.
소스
African Journal of Food Science
. 12:272-282
Open Access (OpenAIRE)
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6 .
Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species
저자
by
Fairouz Djeghim
;
Ibtissem Sanah
;
Abdelghani Boudjellal
;
Roumeila Bader
;
Sabine Leroy
, et al.
소스
Meat Science
Meat Science, 2021, 171, pp.108277. ⟨10.1016/j.meatsci.2020.108277⟩
Meat Science, Elsevier, 2021, 171, pp.108277. ⟨10.1016/j.meatsci.2020.108277⟩
Open Access (OpenAIRE)
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