Work

Tunisian Acorn (Quercus ilex): An Alternative Source of Flour in Cereal and Gluten-Free Products

Year: 2026

Type: conference-paper

Source: Advances in Science, Technology & Innovation/Advances in science, technology & innovation

DOI: 10.1007/978-3-032-16581-7_213

Authors: Youkabed Zarroug, Mouna Boulares, Maissa Khemakhem, Dorra Sfayhi Terras, Jamel Mejri, Mohamed Kharrat

Institutions: University of Carthage, Institut National Agronomique de Tunisie, Institut National de la Recherche Agronomique de Tunisie, Higher Institute of Food Industries of Tunis, École Supérieure des Ingénieurs de l'Équipement Rural

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7206201017

FWCI:

Cites: 14

Cited by:

Related to: 10