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couscous

 
National Institutes of Health

Papers overview

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2017
2017
Couscous is produced traditionally by agglomeration of Triticum durum semolina with water. The aims of this study were: to… Expand
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2017
2017
Abstract The glycaemic response of millet foods and the effect of processing are not known. Therefore, decorticated proso millet… Expand
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2016
2016
BackgroundThe post-genomic era with its wealth of sequences gave rise to a broad range of protein residue-residue contact… Expand
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2013
2013
Couscous is a semi-prepared foodstuff produced since the ancient times within the scope of winter preparations. It is known by… Expand
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Highly Cited
2005
Highly Cited
2005
The screening of 50 sorghum varieties showed that, on average, germination did not affect the content in total phenolic compounds… Expand
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2002
2002
Du 17eme au milieu du 19eme siecle, le " sangle " et le couscous apparaissent dans les sources europeennes comme les principaux… Expand
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2002
2002
The seventh edition (2002) of "The SBS Eating Guide to Sydney" is a guide to authentic eating, drinking and food shopping. With… Expand
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1999
1999
The goal of study was evaluate in 1,837 consecutive patients the comparative effects of French cassoulet (CASS) and international… Expand
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1990
1990
8 healthy subjects have eaten in the morning, after an overnight fast, in two separated occasions and in a randomised order 50 gr… Expand
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1988
1988
Le theme releve de l'industrie alimentaire, mais seul le couscous est etudie sous une triple optique : la production, la… Expand
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