Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina

Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): Asmaa Benayad, Mona Taghouti, Aouatif Benali, Nadia Benbrahim, Youssef Aboussaleh
Source: Food Bioscience - Category: Food Science Source Type: research