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Biochemical composition of semolina

Name: Biochemical composition of semolina
Brand: KS OmniScriptum Publishing
SKU: 53367466
Price: 43.42 EUR
Availability: InStock
Author: Nassima Benahmed
ISBN: 9786630274943

Nassima Benahmed

Samira Benkhodja

Boussad Belkheir

Jazyk

Angličtina

Kniha Brožovaná

Libristo kód: 53367466

Nakladateľstvo KS OmniScriptum Publishing, júl 2026

In Algeria, durum wheat semolina is mainly consumed in the form of pasta and couscous. The industria... Celý popis

Libristo kód: 53367466

105 b

Nové

43.42 €

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In Algeria, durum wheat semolina is mainly consumed in the form of pasta and couscous. The industrial sector accounts for only 15 per cent of total production, and consumers place greater value on hand-rolled couscous, which accounts for three-quarters of national production. The concept of quality in couscous is determined by biochemical factors (raw material) and technological factors (shaping process). The aim is to elucidate the impact of the biochemical composition of semolina from seven varieties of durum wheat (Chen's, Hedba, Polinicum, S10, S16, S17 and S19) on the technological quality of couscous.