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    Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and Microstructure

    Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and Microstructure by Rayene Belmouloud, Hayat Bourekoua, Loucif Chemache, Marcin Mitrus, Leila Benatallah, Renata Różyło, Agnieszka Wójtowicz

    Published 2025-07-01
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