2018•Annals. Food Science and TechnologyRequires access

Effect of fermentation and germination treatments on physicochemical and sensory properties of enriched biscuits with acorn flour.

Amina Menasra, Djamel Fahloul

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Key concepts: Acorn, Food science, Fermentation, Germination, Sensory analysis, Chemistry, Wheat flour, Corn flour

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Effect of fermentation and germination treatments on physicochemical and sensory properties of enriched biscuits with acorn flour. — Research Paper | ScholarLens