l’incorporation des fibres alimentaires extrait de l’artichaut dans la farine type 55

dc.contributor.author	Boukhoudmi, Djidja
dc.contributor.author	Zitoun, Nadia
dc.date.accessioned	2021-11-07T10:39:02Z
dc.date.available	2021-11-07T10:39:02Z
dc.date.issued	2021
dc.identifier.uri	http://e-biblio.univ-mosta.dz/handle/123456789/19398
dc.description.abstract	Our work focused on the addition of 1%, 2%, and 5% artichoke stalk powder in a commercial flour intended for the preparation of breads. The results showed that adding 1% 2% and 5% artichoke flour at doses affected the nutritional and technological quality of the flour. We have observed that the addition of extracts from artichoke stems improves the nutritional quality of the flour (increase in protein, ash and moisture content, on the other hand, a decrease in baking strength.	en_US
dc.language.iso	fr	en_US
dc.subject	Artichoke flour	en_US
dc.subject	Moisture	en_US
dc.subject	protein	en_US
dc.subject	Baker's strength,	en_US
dc.title	l’incorporation des fibres alimentaires extrait de l’artichaut dans la farine type 55	en_US
dc.type	Other	en_US