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OPTIMIZATION OF RICE-FIELD BEAN GLUTEN-FREE PASTA IMPROVED BY THE ADDITION OF HYDROTHERMALLY TREATED RICE FLOURAhlem Dib, Agnieszka Sujak, Agnieszka Wójtowicz et al.|Italian Journal of Food Science|2018Cited by 13
The effect of pomegranate seed powder addition on radical scavenging activity determined by TLC–DPPH test and selected properties of gluten-free pastaAhlem Dib, Anna Oniszczuk, Mohammed Nasreddine Zidoune et al.|Journal of Liquid Chromatography & Related Technologies|2018Cited by 11
Effect of hydrothermal treated corn flour addition on thequality of corn-field bean gluten-free pastaAhlem Dib, Mohammed Nasreddine Zidoune, Agnieszka Wójtowicz et al.|BIO Web of Conferences|2018Cited by 6
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