Rheological Characteristics of Carob Pekmez
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910600627996
Reference37 articles.
1. Rheological, physical and chemical characteristics of mulberry pekmez
2. Variation of Copper, Iron, and Zinc Levels in Pekmez Products
3. Production of dextran and fructose from carob pod extract and cheese whey by Leuconostoc mesenteroides NRRL B512(f)
4. Processing and characterization of carob powder
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2. Phytochemical Compounds and Antioxidant Activity of Two Extracts of Wild and Domesticated Carob Leaves;Pakistan Journal of Biological Sciences;2024-06-15
3. Optimization of the basic formulation of traditional molasses cream using D-optimal mixture design based on textural characteristics;Indian Journal of Traditional Knowledge;2023-06-26
4. Characterization of Pekmez Samples Produced with Different Fruits According to Sugar, Organic Acid, Antioxidant Activities, and Moisture Contents;Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2023-03-01
5. DETERMINING SOME CHEMICAL PROPERTIES OF THE PRODUCT MARKETED UNDER THE NAME OF “CAROB EXTRACT” AND COMPARISON WITH CAROB PEKMEZ;GIDA / THE JOURNAL OF FOOD;2022-10-10
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