The aim of this work is study the food neophobia in old children from 5 to 10 years of
the commune of Constantine. The population of study is targeted with the children provided education in the primary establishments; ...
The aim of this work is the incorporation of wheat germ in pasta and the determination of its impact on, the technological feasibility, culinary and organoleptic properties of the end product.
Response surface methodology ...
In Algeria, celiac patients complain of a lack of gluten-free foods. The main objective of this work is the manufacture of couscous without gluten from three formulas based of rice and dreid legumes : rice-beans (RF), ...
