Hayat Bourekoua

Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

A. Ait Kaki, Mohammed Gagaoua, Hayat Bourekoua et al. · Foods · 2017 · 150 citations · Full text

Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours

Hayat Bourekoua, Leila Benatallah, Mohammed Nasreddine Zidoune et al. · LWT · 2016 · 86 citations · Full text

Engineering, Corn Flours, Sustainable Agriculture +6

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

Hayat Bourekoua, Renata Różyło, Urszula Gawlik‐Dziki et al. · International Journal of Food Science & Technology · 2018 · 84 citations

Food Chemistry, Nutrition, Food Bioactive Compound +12

Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

Hayat Bourekoua, Renata Różyło, Urszula Gawlik‐Dziki et al. · European Food Research and Technology · 2017 · 81 citations · Full text

Food Chemistry, Nutrition, Botany +7

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

Fairouz Djeghim, Hayat Bourekoua, Renata Różyło et al. · Applied Sciences · 2021 · 53 citations · Full text

Food Chemistry, Nutrition, Pepper Peel +14