Search Results - "Boukid, Fatma"

Author Results for "Boukid, Fatma"

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1

The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads

by Boukid, Fatma, Rosell, Cristina M.
Published 2022-06-13

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2

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages

by Boukid, Fatma, Molina Rosell, Cristina, Castellari, Massimo
Published 2021-02-25

artículo de revisión biblioteca

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3

Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry

by Gasparre, Nicola, Rosell, Cristina M., Boukid, Fatma
Published 2024-11-08

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4

Plant protein innovations in snacks and bakery: Synergy of market trends and scientific advances

by Boukid, Fatma, Mefleh, Marina, Mameri, Hamza, Rosell, Cristina M.
Published 2024-11-28
Other Authors: “...Boukid, Fatma [0000-0003-4857-6351]...”

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5

How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties

by Boukid, Fatma, Mejri, Mondher, Pellegrini, Nicoletta, Sforza, S., Prandi, Barbara

Article/Letter to editor biblioteca

WUR NL

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6

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

by Boukid, Fatma, Rosell, Cristina M., Rosene, S., Bover Cid, Sara, Castellari, Massimo
Published 2021-03-27

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7

Can fermentation methods and granulometry modulate bread starch digestibility without hindering its technological quality?

by Tagliasco, Marianna, Boukid, Fatma, Renzetti, Stefano, Marti, Alessandra, Bancalari, Elena, Vittadini, Elena, Pellegrini, Nicoletta

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WUR NL

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Select result number 8
8

Current and emerging trends in cereal snack bars : implications for new product development

by Boukid, Fatma, Klerks, Michelle, Pellegrini, Nicoletta, Fogliano, Vincenzo, Sanchez-Siles, Luisma, Roman, Sergio, Vittadini, Elena

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WUR NL

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