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Publications by F Aramouni

Effect of Flaxseed Flour Incorporation on the Physical Properties and Consumer Acceptability of Cereal Bars

Food Science and Technology International

Chemical Engineering

Manufacturing Engineering

English

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Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Journal of Food Research

English

Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits

Journal of Food Processing & Technology

English

Exploitation of Lettuce Waste Flour to Increase Bread Functionality: Effect on Physical, Nutritional, Sensory Properties and on Consumer Response

International Journal of Food Science and Technology

Manufacturing Engineering

English

Respiration of Cereal Grains and Flaxseed

Plant Physiology

English

Effect of Soy Flour Addition and Heat-Processing Method on Nutritional Quality and Consumer Acceptability of Cassava Complementary Porridges

Journal of the Science of Food and Agriculture

English

Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

International Journal of Current Microbiology and Applied Sciences

English

Effect of the Incorporation of Surfactants on the Physical Properties of Corn Starch Films

Food Hydrocolloids

Chemical Engineering

English

Effect of the Inclusion of Fruit Peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products

American Journal of Food and Nutrition

English

Effect of Incorporation Levels of Oat and Green Pea Flour on the Properties of an Extruded Product and Their Optimization

Acta Alimentaria

English