The aim of the study was to investigate effect using various by-products (orange and apple pomace, tomato peel, pepper prickly pear seed peel) on dough rheology properties gluten-free bread. were incorporated into a bread formulation based corn chickpea flours (2/1 w/w). Different levels each by-product (0, 2.5, 5, 7.5% in basic replacement) tested. Wheat without addition used as controls. resu...
