... to make French bread and not the Arabian khobz, one would select a proven recipe which would ...
Tópico(s): Microbial Metabolites in Food Biotechnology
2012 - Medknow | Saudi Journal of Gastroenterology
Belal J. Muhialdin, Viachaslau Filimonau, Jamal M. Qasem, Salam A. Ibrahim, Hussein L. Algboory,
... Basturma , Smoked Liban, Aushari cheese, Turshi , and Sour Khobz, and 3 fermented beverages, i.e. Shanina , Sharbet ...
Tópico(s): Advances in Cucurbitaceae Research
2022 - BioMed Central | Journal of Ethnic Foods
Hayat Bourekoua, Fairouz Djeghim, Leila Benatallah, Mohammed Nasreddine Zidoune, Agnieszka Wójtowicz, Grzegorz Łysiak, Renata Różyło,
Tópico(s): Agriculture and Rural Development Research
2017 - | Acta Agrophysica
Fairouz Djeghim, Hayat Bourekoua, Benatallah Leila, Nesreddine Zidoune Mohammed,
... specific volume of gluten-free traditional Algerian bread Khobz Eddar was studied. The gluten-free breads were ... RSM) was used to optimize the gluten-free Khobz Eddar bread with the specific volume as the ... volume of the two formula of gluten-free Khobz Eddar bread was studied. The optimum points were ... in both formula was greater than that of Khobz Eddar control bread. Key words: Gluten-free Khobz Eddar, optimization, pregelatinized flour, rice, corn, specific volume. & ...
Tópico(s): Microbial Metabolites in Food Biotechnology
2018 - Academic Journals | African Journal of Food Science
Khobz is a large bread from rural Lebanon that is 50-65 cm in diameter and 0. ... for household consumption. In addition to its size, Khobz must also have a pleasing color, smell, and ... mouth without losing its texture or pliancy. Good Khobz is made from an extendible, non-elastic dough ... the practices used by the women to make Khobz, whose esthetic qualities are largely derived from the ...
1995 - | Journal d agriculture traditionnelle et de botanique appliquée