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Ferradji S, Bourekoua H, Djeghim F, Ayad R, Krajewska M, Różyło R. Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics. Applied Sciences. 2024; 14(22):10391. https://doi.org/10.3390/app142210391

Ferradji, Sabrina, Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Marta Krajewska, and Renata Różyło. 2024. "Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics" Applied Sciences 14, no. 22: 10391. https://doi.org/10.3390/app142210391

Ferradji, S., Bourekoua, H., Djeghim, F., Ayad, R., Krajewska, M., & Różyło, R. (2024). Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics. Applied Sciences, 14(22), 10391. https://doi.org/10.3390/app142210391