Valorisation of cold-pressed almond oil’s cake as raw material for the preparation of naturally gluten-free flour for specific food applications
Almond cake is a by-product of mechanical press extraction of almond oil intended mainly for the cosmetics industry. According to the circular economy for zero waste, the purpose is to reuse this byproduct to prepare natural gluten-free flour to replace part or all of the whole soft wheat flour (SWF...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/16/e3sconf_joe2021_03004.pdf |