Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach | Smuda | Food systems

Food systems
Piŝevye sistemy

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Smuda S.S., Mohamed R.M., Abedelmaksoud T.G. Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach. Food systems. 2024;7(3):363-367. https://doi.org/10.21323/2618-9771-2024-7-3-363-367

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Oxana A. Kuznetsova - Doctor of technical sciences, Director, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia

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About the Authors

S. S. Smuda
Food Science Department, Faculty of Agriculture, Cairo University
Egypt

Sayed S. Smuda - Assistant Professor, Department of Food Science

1 Gamaa Street, 12613, Giza

Tel.: +2–1115–001–33–07

R. M. Mohamed
Food Science Department, Faculty of Agriculture, Cairo University
Egypt

Reda M. Mohamed - Associate Professor, Department of Food Science

1 Gamaa Street, 12613, Giza

Tel.: +2–0115–659–47–47

T. G. Abedelmaksoud
Food Science Department, Faculty of Agriculture, Cairo University
Russian Federation

Tarek G. Abedelmaksoud - Associate Professor, Department of Food Science

1 Gamaa Street, 12613, Giza

Tel.: +2–0110–144–12–80

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