Article Versions Notes

Belmouloud R, Bourekoua H, Wójtowicz A, Mahroug H, Ayad R, Krajewska M, Różyło R. Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes. Processes. 2024; 12(8):1647. https://doi.org/10.3390/pr12081647

Belmouloud, Rayene, Hayat Bourekoua, Agnieszka Wójtowicz, Hamida Mahroug, Radia Ayad, Marta Krajewska, and Renata Różyło. 2024. "Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes" Processes 12, no. 8: 1647. https://doi.org/10.3390/pr12081647

Belmouloud, R., Bourekoua, H., Wójtowicz, A., Mahroug, H., Ayad, R., Krajewska, M., & Różyło, R. (2024). Physicochemical, Functional, Antioxidant, Pasting and FT-IR Spectroscopic Properties of Fermented Acorns and Sorghum Using Traditional Algerian Processes. Processes, 12(8), 1647. https://doi.org/10.3390/pr12081647