1 Sept 2026
Improving rheological and baking properties of gluten-free rice-faba bean bread via xanthan-hydration level optimizationPublisher siteJournal of Food Science and Technology, Food composition and properties
Active, last published 2026
In food composition and properties
Awatif
Fetouhi
Scholar“Research focused on Food composition and properties and adjacent fields.”
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01 · About the work
What I study
watif Fetouhi is a researcher working on Food composition and properties. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Awatif's work has been cited 60 times across 2 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Food composition and properties×5Polysaccharides Composition and Applications×3Proteins in Food Systems×3Microbial Metabolites in Food Biotechnology×2Phytase and its Applications×2
04 · Where I am
Affiliations
Affiliation on published researchUniversity Frères Mentouri Constantine 1, AlgeriaDrawn from the institution listed on this researcher’s published work.
05 · Selected work
Recent publications
2 works1 Sept 2025Open access
Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread QualityPublisher siteProcesses, Food composition and properties
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