Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics by Sabrina Ferradji, Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Marta Krajewska, Renata Różyło

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Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and Microstructure by Rayene Belmouloud, Hayat Bourekoua, Loucif Chemache, Marcin Mitrus, Leila Benatallah, Renata Różyło, Agnieszka Wójtowicz

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Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers by Hayat Bourekoua, Radia Ayad, Hamida Mahroug, Fairouz Djeghim, Rayene Belmouloud, Aya Louifi, Alla Eddine Mansouri, Anis Chikhoune

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Optimization of ultrasound-assisted extraction of antioxidant phenolics from algerian Trifolium tomentosum L. using response surface methodology by Radia Hannache, Radia Ayad, Nassima Boutaoui, Hayat Bourekoua, Mostefa Lefahal, El Hani Makhloufi, Nabila Souilah, Salah Akkal, Kamel Medjroubi

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