Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleContribution of cooking and drying to the structure of couscous grains made from durum wheat semolina.AuthorsBellocq, Bettina; Ruiz, Thierry; Cuq, BernardPublicationCereal Chemistry, 2018, Vol 95, Issue 5, p646ISSN0009-0352Publication typeArticleDOI10.1002/cche.10078