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
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, Agnieszka Wójtowicz 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
Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-CookingHind Benchettah, Leila Benatallah, Marcin Mitrus et al.|Applied Sciences|2026Cited by 1