Suivi en temps réel de la fermentation panaire de quatre levains liquides à base de farine du blé tendre, du blé dur complète, du baobab et du Millet by Anas RAFFAK, Youssef CHAFAI, Allal HAMOUDA, Majid MOUNIR

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Assessment of the Fermentative Performance of Traditional Fresh Moroccan Sourdoughs and Their Freeze-Dried Forms Using Online Monitoring Device: Panigraph by Anas Raffak, Youssef Chafai, Allal Hamouda, Amina Ouazzani Touhami, Majid Mounir

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Comparative Assessment of Physical and Chemical Characteristics of Prickly Pear Seed Oil from Opuntia ficus-indica and Opuntia megacantha Varieties by Fatima Ettalibi, Abderraouf El Antari, Allal Hamouda, Chemseddoha Gadhi, Hasnaâ Harrak

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Prédiction de l'acidité titrable des levains frais et suivi de leur stabilité biochimique au cours du procédé de rafraichissement: Approche expérimentale by Anas RAFFAK, Youssef CHAFAI, Arwa EL MERDI, Allal HAMOUDA, Amina OUAZZANI TOUHAMI, Majid MOUNIR

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Selection of mixed starters for the preparation of traditional Moroccan bread by Khaoula El Khaider, Ibtissam Chafik, Allal Hamouda, Mohammed Afechtal, Mustapha Ismaili Alaoui, Majid Mounir

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