Suitability of starch extracted from fresh pasta by‐product in biodegradable film production by Zouari‐Ellouzi, Soumaya, Chaari, Fatma, Bouaziz, Amira, Kallel, Fatma, Mechim, Monia, Jaziri, Mohamed, Bougatef, Ali, Ellouze‐Ghorbel, Raoudha

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Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake by Belghith-Fendri, Lilia, Chaari, Fatma, Kallel, Fatma, Zouari-Ellouzi, Soumaya, Ghorbel, Raoudha, Besbes, Souhail, Ellouz-Chaabouni, Semia, Ghribi-Aydi, Dhouha

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Production and in vitro evaluation of xylooligosaccharides generated from corncobs using immobilized Penicillium occitanis xylanase by Driss, Dorra, Zouari-Ellouzi, Soumaya, Chaari, Fatma, Kallel, Fatma, Ghazala, Imen, Bouaziz, Fatma, ghorbel, Raoudha, Chaabouni, Semia Ellouz

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Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein by Ben Jeddou, Khawla, Bouaziz, Fatma, Zouari-Ellouzi, Soumaya, Chaari, Fatma, Ellouz-Chaabouni, Semia, Ellouz-Ghorbel, Raoudha, Nouri-Ellouz, Oumèma

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GLUTEN EXTRACTED FROM FRESH PASTA BY-PRODUCT: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL USE IN BREAD MAKING by GHORBEL, RAOUDHA ELLOUZE, ELLOUZI, SOUMAYA ZOUARI, NEIFAR, MOHAMED, ZALILA, KAOUTHAR, BLIBECH, MONIA, KAMOUN, HOUNEIDA, CHAABOUNI, SEMIA ELLOUZE

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Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties by Bouaziz, Fatma, Koubaa, Mohamed, Neifar, Mohamed, Zouari-Ellouzi, Soumaya, Besbes, Souhail, Chaari, Fatma, Kamoun, Amel, Chaabouni, Moncef, Chaabouni, Semia Ellouz, Ghorbel, Raoudha Ellouz

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Polysaccharide from garlic straw: extraction, structural data, biological properties and application to beef meat preservation by Kallel, Fatma, Driss, Dorra, Bouaziz, Fatma, Belghith, Lilia, Zouari-Ellouzi, Soumaya, Fatma chaari, Haddar, Anissa, Chaabouni, Semia Ellouz, Ghorbel, Raoudha

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Antioxidant and antimicrobial activities of polyphenols extracted from pea and broad bean pods wastes by Fendri, Lilia Belghith, Chaari, Fatma, Kallel, Fatma, Koubaa, Mohamed, Zouari-Ellouzi, Soumaya, Kacem, Imen, Chaabouni, Semia Ellouz, Ghribi-Aydi, Dhouha

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Valorization of Cereal by Products Extracted Fibre and Potential use in Breadmaking by Chaari, Fatma, Zouari-Ellouzi, Soumaya, Belguith-Fendri, Lilia, Yosra, Mehdi, Ellouz-Chaabouni, Semia, Ellouz-Ghorbel, Raoudha

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Statistical optimization of low-cost production of an acidic xylanase by Bacillus mojavensis UEB-FK: Its potential applications by Kallel, Fatma, Driss, Dorra, Chaari, Fatma, Zouari-Ellouzi, Soumaya, Chaabouni, Moncef, Ghorbel, Raoudha, Chaabouni, Semia Ellouz

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Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making by Ellouzi, Soumaya Zouari, Driss, Dorra, Maktouf, Sameh, Neifar, Mohamed, Kobbi, Ameni, Kamoun, Hounaida, Chaabouni, Semia Ellouze, Ghorbel, Raoudha Ellouze

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Suitability of enzymatic hydrolyzates of extracted gluten from fresh pasta by-product used as bread improvers by Ellouzi, Soumaya Zouari, Driss, Dorra, Maktouf, Sameh, Blibech, Monia, Affes, Manel, Kamoun, Hounaida, Chaabouni, Semia Ellouze, Ghorbel, Raoudha Ellouze

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