E3S Web of Conferences

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 and Ahmed Elamrani

E3S Web Conf., 240 (2021) 03004

Published online: 30 March 2021

DOI: 10.1051/e3sconf/202124003004

Nadia Houmy

Reda Melhaoui

Souhayla Kodad

Said Zantar

Ahmed Elamrani

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