TOUMI, Oumayma
TOUMI, Oumayma
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EVALUATION OF UNCONVENTIONAL INGREDIENTS TO IMPROVE WHEAT BREAD NUTRITIONAL PROFILE
2024-05-19 Toumi, Oumayma
Reformulating wheat dough and bread using second cheese whey
2026-01-01 Toumi, O.; Conte, P.; Hatami, F.; Mannazzu, I.; Cabizza, R.; Deroma, M.; Petretto, G. L.; Fadda, C.
Use of Baobab (Adansonia digitata L.) pulp powder as a potential ingredient in Gluten-free cereal-based products
2023-01-01 Toumi, Oumayma; Conte, Paola; Fadda, Costantino
Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread
2022-01-01 Toumi, O; Conte, P; da Silva, Amgm; Barroca, Mj; Fadda, C
Using Bran of Ancient and Old Grains for Wheat Bread Production
2025-01-01 Toumi, Oumayma; Fadda, Costantino; Del Caro, Alessandra; Conte, Paola
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| EVALUATION OF UNCONVENTIONAL INGREDIENTS TO IMPROVE WHEAT BREAD NUTRITIONAL PROFILE | 19-mag-2024 | Toumi, Oumayma | |
| Reformulating wheat dough and bread using second cheese whey | 1-gen-2026 | Toumi, O.; Conte, P.; Hatami, F.; Mannazzu, I.; Cabizza, R.; Deroma, M.; Petretto, G. L.; Fadda, C. | |
| Use of Baobab (Adansonia digitata L.) pulp powder as a potential ingredient in Gluten-free cereal-based products | 1-gen-2023 | Toumi, Oumayma; Conte, Paola; Fadda, Costantino | |
| Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread | 1-gen-2022 | Toumi, O; Conte, P; da Silva, Amgm; Barroca, Mj; Fadda, C | |
| Using Bran of Ancient and Old Grains for Wheat Bread Production | 1-gen-2025 | Toumi, Oumayma; Fadda, Costantino; Del Caro, Alessandra; Conte, Paola |