Properties of Cake and Pogaca Enriched With Carob Molasses Pulp Flour

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Abstract

Abstract The full text of this preprint has been withdrawn by the authors while they make corrections to the work. Therefore, the authors do not wish this work to be cited as a reference. Questions should be directed to the corresponding author.

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Research Square Platform LLC

Reference22 articles.

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3. Processing and characterization of carob powder;Yousif AK;Food Chem,2000

4. Carob fibre benefits and applications;Haber B;Cereal Foods World,2002

5. Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk;Ozdemir Y;Int J Gastron Food Sci,2021

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