African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 991

Full Length Research Paper

Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design

Fairouz Djeghim
  • Fairouz Djeghim
  • Equipe d’Elaboration et de Transformation de Produits Agro-Alimentaires (T.E.P.A.), Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l’alimentation et des Technologies Agro-alimentaires (I.N.A.T.A.A.), Université des frères Mentouri, 25000 Constantine1, Algeria.
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Hayat Bourekoua
  • Hayat Bourekoua
  • Equipe d’Elaboration et de Transformation de Produits Agro-Alimentaires (T.E.P.A.), Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l’alimentation et des Technologies Agro-alimentaires (I.N.A.T.A.A.), Université des frères Mentouri, 25000 Constantine1, Algeria.
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Leila Benatallah
  • Leila Benatallah
  • Equipe d’Elaboration et de Transformation de Produits Agro-Alimentaires (T.E.P.A.), Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l’alimentation et des Technologies Agro-alimentaires (I.N.A.T.A.A.), Université des frères Mentouri, 25000 Constantine1, Algeria.
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Mohammed Nesreddine Zidoune
  • Mohammed Nesreddine Zidoune
  • Equipe d’Elaboration et de Transformation de Produits Agro-Alimentaires (T.E.P.A.), Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l’alimentation et des Technologies Agro-alimentaires (I.N.A.T.A.A.), Université des frères Mentouri, 25000 Constantine1, Algeria.
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  •  Received: 23 October 2017
  •  Accepted: 05 March 2018
  •  Published: 31 October 2018

How to cite this article

APA /
Djeghim, F., Bourekoua, H., Benatallah, L., & Zidoune, M. N. (2018). Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design. African Journal of Food Science, 12(10), 272-282.
Chicago /
Fairouz Djeghim, Hayat Bourekoua, Leila Benatallah and Mohammed Nesreddine Zidoune. "Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design." African Journal of Food Science 12, no. 10 (2018): 272-282.
MLA /
Fairouz Djeghim, et al. "Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread «KhobzEddar» using central composite design." African Journal of Food Science 12.10 (2018): 272-282.
DOI /
https://doi.org/10.5897/AJFS2017.1666
URL /
https://academicjournals.org/journal/AJFS/article-abstract/C91883C58523

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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