Skip to content
VuFind
  • Login
    • English
    • Deutsch
    • Español
    • Français
    • Italiano
Advanced
  • Cite this
  • Text this
  • Email this
  • Print
  • Export Record
    • Export to RefWorks
    • Export to EndNoteWeb
    • Export to EndNote
  • Save to List
  • Permanent link
Cover Image

Saved in:
Bibliographic Details
Main Authors: Essaidi, Ismahen, Ben Abdesslem, Souhir, Ben Slimen, Rym, Thabet, Chokri
Format: Recurso digital
Language:English
Published: Zenodo 2025
Online Access:https://doi.org/10.5281/zenodo.14943901
Tags: Add Tag
No Tags, Be the first to tag this record!
  • Holdings
  • Description
  • Table of Contents
  • Comments
  • Similar Items
  • Staff View

Internet

https://doi.org/10.5281/zenodo.14943901

Similar Items

  • Valorizing Underutilized Cereals and Legumes: Optimizing Functional Properties of Composite Flour and Nutritional Composition of Extruded Puffed Snack From Fonio and Winged Bean Flour Blends
    by: Temitope Babatunde, et al.
    Published: (2026)
  • Yellowness of Selected Legume Flours as Function of Nutritional Composition, Mineral Content and Total Free Phenolic Content
    by: Jelica Kovačević, et al.
    Published: (2025)
  • Impact of Germination Time on Nutritional and Functional Properties of Ancient and Modern Wheat Flours and Their Application in Cake Formulation
    by: Tekmile Cankurtaran‐Kömürcü, et al.
    Published: (2026)
  • Isolated low FEV1 in pediatric spirometry: A reflection on recent findings
    by: Mariem Abdesslem, et al.
    Published: (2024)
  • Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their Biscuits
    by: Kazeem Koledoye Olatoye, et al.
    Published: (2025)

Search Options

  • Search History
  • Advanced Search

Find More

  • Browse the Catalog
  • Browse Alphabetically
  • Explore Channels
  • Course Reserves
  • New Items

Need Help?

  • Search Tips
  • Ask a Librarian
  • FAQs