@article{Ben_Jeddou_2017,<br/><span class="tab"></span> title={Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein},<br/><span class="tab"></span> volume={217},<br/><span class="tab"></span> ISSN={0308-8146},<br/><span class="tab"></span> url={http://dx.doi.org/10.1016/j.foodchem.2016.08.081},<br/><span class="tab"></span> DOI={10.1016/j.foodchem.2016.08.081},<br/><span class="tab"></span> journal={Food Chemistry},<br/><span class="tab"></span> publisher={Elsevier BV},<br/><span class="tab"></span> author={Ben Jeddou,<br/><span class="tab"></span> Khawla and Bouaziz,<br/><span class="tab"></span> Fatma and Zouari-Ellouzi,<br/><span class="tab"></span> Soumaya and Chaari,<br/><span class="tab"></span> Fatma and Ellouz-Chaabouni,<br/><span class="tab"></span> Semia and Ellouz-Ghorbel,<br/><span class="tab"></span> Raoudha and Nouri-Ellouz,<br/><span class="tab"></span> Oumèma},<br/><span class="tab"></span> year={2017},<br/><span class="tab"></span> month=feb,<br/><span class="tab"></span> pages={668–677} }