Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes.
- DOI
- 10.3390/foods15111867
- Published
- 2026 May 25
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15111867,
title = {Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes.},
author = {Fetouhi A and Bourekoua H and Ayad R and Djeghim F and Bouchrit M and Mosbah A and Kerbab K and D'Elia M and Rastrelli L and Cherak S},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15111867},
url = {https://doi.org/10.3390/foods15111867}
}RIS
TY - JOUR TI - Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes. AU - Fetouhi A AU - Bourekoua H AU - Ayad R AU - Djeghim F AU - Bouchrit M AU - Mosbah A AU - Kerbab K AU - D'Elia M AU - Rastrelli L AU - Cherak S PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15111867 UR - https://doi.org/10.3390/foods15111867 ER -
APA
A, F., H, B., R, A., F, D., M, B., A, M., K, K., M, D., L, R., & S, C. (2026). Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15111867
Source records
- pubmed · retrieved 2026-09-26T20:00:06.832Z