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Maha Borchani
Maha Borchani
University of Sfax
Chemistry
Food science
PEAR
Organic chemistry
Pulp (paper)
5
Papers
29
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Physico-chemical and antioxidant properties of oils and by-products obtained by cold press-extraction of Tunisian Opuntia spp. seeds
2021
Manel Masmoudi
Arwa Baccouche
Maha Borchani
Souhail Besbes
Christophe Blecker
Hamadi Attia
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Chemical, physical and sensory characteristics of biscuits enriched with jujube (Zizyphus lotus L.) flour and fiber concentrate
2020
Journal of Food Science and Technology-mysore
Manel Masmoudi
Hela Yaich
Maha Borchani
Rafika Mbarki
Hamadi Attia
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Citations (1)
Physicochemical, Functional and Antioxidant Properties of the Major Protein Fractions Extracted from Prickly Pear ( Opuntia ficus indica L.) Seed Cake
2020
Waste and Biomass Valorization
Maha Borchani
Hela Yaich
Fatma Abbès
Christophe Blecker
Souhail Besbes
Hamadi Attia
Manel Masmoudi
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Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup
2019
Lwt - Food Science and Technology
Maha Borchani
Manel Masmoudi
Amal Ben Amira
Fatma Abbès
Hela Yaich
Souhail Besbes
Christophe Blecker
Alfonso Garvín
Albert Ibarz
Hamadi Attia
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Citations (9)
Optimised amylases extraction from oat seeds and its impact on bread properties.
2015
International Journal of Biological Macromolecules
Nihed Ben Halima
Maha Borchani
Imen Fendri
Bassem Khemakhem
David Gosset
Patrick Baril
Chantal Pichon
M.A. Ayadi
Slim Abdelkafi
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Citations (18)
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