Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing
Author: Fatima Zohra Becila, Abdallah Bouasla, Christelle Turchiul and others
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Description: Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing por Fatima Zohra Becila, Abdallah Bouasla, Christelle Turchiul and others delves into the fermentation process of durum wheat in Algeria, revealing the impact on microbial and biochemical properties. It highlights the potential of "Lemzeïet" as a raw material for manufacturing healthy foods, making it a valuable read for those interested in traditional food processing.
Pages: 11
Megabytes: 0.39 MB
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