Article Versions Notes

Sabouni R, Himed L, Akachat B, Wójtowicz A, Kasprzak-Drozd K, Namoune H, Merniz S, D’Elia M, Rastrelli L, Oniszczuk A. Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional Trida Pasta. Foods. 2025; 14(16):2832. https://doi.org/10.3390/foods14162832

Sabouni, Rima, Louiza Himed, Belkis Akachat, Agnieszka Wójtowicz, Kamila Kasprzak-Drozd, Hacène Namoune, Salah Merniz, Maria D’Elia, Luca Rastrelli, and Anna Oniszczuk. 2025. "Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional Trida Pasta" Foods 14, no. 16: 2832. https://doi.org/10.3390/foods14162832

Sabouni, R., Himed, L., Akachat, B., Wójtowicz, A., Kasprzak-Drozd, K., Namoune, H., Merniz, S., D’Elia, M., Rastrelli, L., & Oniszczuk, A. (2025). Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional Trida Pasta. Foods, 14(16), 2832. https://doi.org/10.3390/foods14162832