Benchettah, H.; Bouasla, A.; Wójtowicz, A.; Dib, A.; Combrzyński, M.; Soja, J.; Mitrus, M.; Benatallah, L.
Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-Cooking. Appl. Sci. 2026, 16, 2283.
https://doi.org/10.3390/app16052283
AMA Style
Benchettah H, Bouasla A, Wójtowicz A, Dib A, Combrzyński M, Soja J, Mitrus M, Benatallah L.
Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-Cooking. Applied Sciences. 2026; 16(5):2283.
https://doi.org/10.3390/app16052283
Chicago/Turabian Style
Benchettah, Hind, Abdallah Bouasla, Agnieszka Wójtowicz, Ahlem Dib, Maciej Combrzyński, Jakub Soja, Marcin Mitrus, and Leila Benatallah.
2026. "Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-Cooking" Applied Sciences 16, no. 5: 2283.
https://doi.org/10.3390/app16052283
APA Style
Benchettah, H., Bouasla, A., Wójtowicz, A., Dib, A., Combrzyński, M., Soja, J., Mitrus, M., & Benatallah, L.
(2026). Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-Cooking. Applied Sciences, 16(5), 2283.
https://doi.org/10.3390/app16052283