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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Bibliografische gegevens

Hoofdauteurs:	Hind Benchettah, Abdallah Bouasla, Agnieszka Wójtowicz, Ahlem Dib, Maciej Combrzyński, Jakub Soja, Marcin Mitrus, Leila Benatallah
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2026-02-01
Reeks:	Applied Sciences
Onderwerpen:	almond by-product tomato by-product gluten-free rice pasta cooking quality technological properties extrusion-cooking
Online toegang:	https://www.mdpi.com/2076-3417/16/5/2283
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