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The total annual amounts of food loss and waste represent approximately 30% of all food supplied for human consumption. Reducing this loss and waste is a challenge and valorizing this reduction requires more effort. The present study aimed to investigate the feasibility of replacing wheat flour (WF) with different levels of green pea waste flour (GPWF) to produce pound cake.

Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties