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Journal: Appl. Sci., 2025
Volume: 15
Number: 7418

Article: Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and Microstructure
Authors: by Rayene Belmouloud, Hayat Bourekoua, Loucif Chemache, Marcin Mitrus, Leila Benatallah, Renata Różyło and Agnieszka Wójtowicz
Link: https://www.mdpi.com/2076-3417/15/13/7418

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