Leila Benatallah

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

Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study

Awatif Fetouhi, Leila Benatallah, Agnieszka Nawrocka et al. · Journal of Food Science and Technology · 2019 · 54 citations · Full text

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Hayat Bourekoua, Renata Różyło, Leila Benatallah et al. · European Food Research and Technology · 2017 · 51 citations · Full text