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Journal of Chemistry
Volume 2014, Article ID 936780, 8 pages
http://dx.doi.org/10.1155/2014/936780
Research Article

Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

1Organic Materials Laboratory, Department of Food Sciences, Abderrahmane Mira University, 06000 Bejaia, Algeria
2Nutrition and Food Technologies Laboratory, Department of Food Technologies, INATAA, University of Constantine, Ain El-Bey Road, 25000 Constantine 1, Algeria
3Ethnobotany Laboratory, Department of Biochemistry, Abderrahmane Mira University, 06000 Bejaia, Algeria
4Department of Research, Development and Quality Control, CEVITAL, 06000 Bejaia, Algeria

Received 29 September 2013; Revised 26 December 2013; Accepted 29 December 2013; Published 11 February 2014

Academic Editor: Hamadi Attia

Copyright © 2014 Anis Chikhoune et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Anis Chikhoune, Fatiha Bedjou, Sabrina Oubouzid, et al., “Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil,” Journal of Chemistry, vol. 2014, Article ID 936780, 8 pages, 2014. https://doi.org/10.1155/2014/936780.