Production process, rheology, and sensory characterization of Algerian porridge and flatbread derived from Arum italicum tubers
Abstract The traditional knowledge currently practiced by mountain dwellers and older people is in danger of disappearing among younger generations. The preservation of this knowledge enriches culinary diversity and is a response to the challenges of food security and sustainability. This research a...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-07-01
|
| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00556-7 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|