Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties
Food Science and Technology International
Published online on February 06, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 4, Page 400-410, June 2026.
In this study, it was aimed to improve couscous chemical and functional properties by replacing wheat flour used in traditional couscous production with pea and mung bean flours as different protein sources at the rate of 20% and with ginger and turmeric ...
In this study, it was aimed to improve couscous chemical and functional properties by replacing wheat flour used in traditional couscous production with pea and mung bean flours as different protein sources at the rate of 20% and with ginger and turmeric ...