OPTIMIZATION OF RICE-FIELD BEAN GLUTEN-FREE PASTA IMPROVED BY THE ADDITION OF HYDROTHERMALLY TREATED RICE FLOURAhlem Dib, Agnieszka Sujak, Mohammed Nasreddine Zidoune et al.|Italian Journal of Food Science|2018Cited by 13
Application of Fermented Wheat, Acorns, and Sorghum in Processing of Couscous: Effect on Culinary Quality, Pasting Properties, and MicrostructureRayene Belmouloud, Agnieszka Wójtowicz, Hayat Bourekoua et al.|Applied Sciences|2025Cited by 3
Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-CookingHind Benchettah, Leila Benatallah, Abdallah Bouasla et al.|Applied Sciences|2026Cited by 1