Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil
Anis Chikhoune,
Fatiha Bedjou,
Sabrina Oubouzid,
Rosa Boukefoussa,
Bilal Bechri,
Houria Tarmoul,
Toufik Abdeladim,
Abderrahmane Tounsi,
Mourad Hamitri,
Said Chikh,
Louiza Kouadri
Affiliations
Anis Chikhoune
Organic Materials Laboratory, Department of Food Sciences, Abderrahmane Mira University, 06000 Bejaia, Algeria
Fatiha Bedjou
Ethnobotany Laboratory, Department of Biochemistry, Abderrahmane Mira University, 06000 Bejaia, Algeria
Sabrina Oubouzid
Nutrition and Food Technologies Laboratory, Department of Food Technologies, INATAA, University of Constantine, Ain El-Bey Road, 25000 Constantine 1, Algeria
Rosa Boukefoussa
Nutrition and Food Technologies Laboratory, Department of Food Technologies, INATAA, University of Constantine, Ain El-Bey Road, 25000 Constantine 1, Algeria
Bilal Bechri
Nutrition and Food Technologies Laboratory, Department of Food Technologies, INATAA, University of Constantine, Ain El-Bey Road, 25000 Constantine 1, Algeria
Houria Tarmoul
Nutrition and Food Technologies Laboratory, Department of Food Technologies, INATAA, University of Constantine, Ain El-Bey Road, 25000 Constantine 1, Algeria
Toufik Abdeladim
Department of Research, Development and Quality Control, CEVITAL, 06000 Bejaia, Algeria
Abderrahmane Tounsi
Department of Research, Development and Quality Control, CEVITAL, 06000 Bejaia, Algeria
Mourad Hamitri
Department of Research, Development and Quality Control, CEVITAL, 06000 Bejaia, Algeria
Said Chikh
Department of Research, Development and Quality Control, CEVITAL, 06000 Bejaia, Algeria
Louiza Kouadri
Department of Research, Development and Quality Control, CEVITAL, 06000 Bejaia, Algeria
