Bouziane, Meryem; Bouasla, Abdallah
(Université Frères Mentouri Constantine 1, 2023-01-24)
The first objective of the thesis was to study the effect of whey (sweet and acid) on cooking and sensory quality of gluten-free spaghetti based on a rice-corn formula (2/1). Incorporation levels were 25, 50, 75 and 100%. ...