Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta-Reference-Cited by-同舟云学术

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

Published:2016-03 Issue: Volume:194 Page:637-642
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sęczyk Łukasz,Świeca Michał,Gawlik-Dziki Urszula

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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