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Anthony Amotoe-Bondzie

Eastern Illinois University

Charleston, IL 61920-3099

United States

  • Eastern Illinois University

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Scholarly Papers (1)

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Cashew Apple By-Product as a Functional Ingredient in Pasta Formulation: Assessment of Quality Attributes

Number of pages: 52 Posted: 30 Jul 2025
Emmanuel Duah Osei, Anthony Amotoe-Bondzie, Patrícia Joanidis, Ľuboš Harangozo, Eva Ivanišová, Miroslava Kačániová, Widom Sambian Laar and Afoakwah A. N.
affiliation not provided to SSRN, Eastern Illinois University, Slovak University of Agriculture, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, University for Development Studies and Department of Food Science and Technology, University for Development Studies
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Keywords: Food by-product, cashew apple pomace, pasta, functional food, food quality