This work was articulated around two axes of research the first relates to the physicochemical analyses of reconstituted milk (NUMIDIA, SAFILAIT, GOUZ, SEHLAIT and EL MEIDA) and the second the sensory evaluation of these ...

The objective of this work is to study the technological ability of three mixtures of ricedry legumes flour in the manufacture of infant gluten-free flour as a biscuit for celiac childes. Three formulas were tested: rice- ...

Chicken production is the first among Algerian poultry production. However, pre-slaughter handlings were not standardized and changed according to technological, economic and religious factors. This leads to variability ...

This work aims to locate at the structural and molecular scale the rheological and technological responses of gluten-free bread doughs compared to those control of soft wheat in order to know the molecular interactions ...

The objective of this study was to diversify the diet of Algerian celiac patients through the manufacture of traditional laminated pasta type ""Rechta"". The use of hydro-thermally treated flours, the addition of hydrocolloids ...

The secondary metabolites of aromatic and medicinal plants have received a lot of attention in recent years due to their ability to biological activities. These compounds would be of dual interest for the health of ruminants ...