All Stories

  1. Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread KhobzEddar using central composite design

    Article • African Journal of Food Science, October 2018, Academic Journals

    Doctor Hayat Bourekoua

  2. Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)

    Article • International Journal of Food Science & Technology, April 2018, Wiley

    Dariusz Dziki , Doctor Hayat Bourekoua

  3. Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

    Article • European Food Research and Technology, August 2017, Springer Science + Business Media

    Doctor Hayat Bourekoua

  4. Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

    Article • European Food Research and Technology, July 2017, Springer Science + Business Media

    Doctor Hayat Bourekoua

  5. Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

    Article • Foods, January 2017, MDPI AG

    Mohammed Gagaoua, Doctor Hayat Bourekoua

  6. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours

    Article • LWT, November 2016, Elsevier

    Doctor Hayat Bourekoua