Hayat Bourekoua
Department of Food Technology · Frères Mentouri Constantine 1 University-Algeria/ /Institut de la Nutrition, de l'alimentation et des Technologies Agro-alimentaires
https://researchid.co/hayat.bourekoua
@umc.edu.dz
679Google Scholar Citations
10Google Scholar h-index
12Google Scholar i10-index
Research Interests
Food science, Food technology, Cereal science, gluten-free product,
Recent Google Scholar Publications
- Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and …
- Phytochemical Analysis, In Vitro Biological Activities, and In Silico Prediction of Hydromethanolic Root Extract of Brassica rapa L. From Setif
- Enhancing gluten-free bread-making: process optimization of starch blend in premix with rice and corn flour enriched with various natural flours
- Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality
- Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers
Links
- ORCID https://orcid.org/0000-0002-6629-2961
- Google Scholar https://scholar.google.com/citations?user=Oc27DWwAAAAJ&hl=fr
- Scopus https://www.scopus.com/authid/detail.uri?authorId=None
- Personal Weblink https://fac.umc.edu.dz