Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-Cooking
Industrial almond by-products (ABPs, almond oil cake) and tomato by-products (TBPs, mixture of peel and seeds) are nutrient-rich residues that could enhance the nutritional value of gluten-free pasta and support sustainable waste reduction. This study investigated the impacts of ABP or TBP incorpora...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2026-02-01
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| Series: | Applied Sciences |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2076-3417/16/5/2283 |
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