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Cited article:

Valorisation of cold-pressed almond oil’s cake as raw material for the preparation of naturally gluten-free flour for specific food applications

Nadia Houmy, Reda Melhaoui, Souhayla Kodad, Said Zantar, Ahmed Elamrani

E3S Web Conf., 240 (2021) 03004

Published online: 2021-03-30

DOI: https://doi.org/10.1051/e3sconf/202124003004

This article has been cited by the following article(s):

Analysis of the extremely diverse local Moroccan almond cultivars provides essential resources for conservation and breeding

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Exploring the Bioactive Potential of Argan Oil Cake: A Comprehensive Physicochemical Comparison with Various Seeds Cakes

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Comprehensive Characterization of Date Palm Fruit ‘Mejhoul’ (Phoenix dactylifera L.) Using Image Analysis and Quality Attribute Measurements

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Agriculture 13 (1) 74 (2022)
https://doi.org/10.3390/agriculture13010074