Physico‐chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour-Reference-Cited by-同舟云学术

Physico‐chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour

Published:2020-07-22 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Babiker Elfadıl E.¹^ORCID,Özcan Mehmet Musa²,Ghafoor Kashif¹^ORCID,Al Juhaimi Fahad¹^ORCID,Ahmed Isam A. Mohamed¹^ORCID,Almusallam Ibrahim A.¹

Affiliation:

1. Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

2. Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14745

Reference34 articles.

1. Locust Bean Gum (keçiboynuzu zamkı) E‐410’un Türkiye’de Üretimi;Ahraz A.;Gıda Teknolojisi,2003

2. DETERMINATION OF CHEMICAL COMPOSITION OF ANATOLIAN CAROB POD (CERATONIA SILIQUAL.): SUGARS, AMINO AND ORGANIC ACIDS, MINERALS AND PHENOLIC COMPOUNDS

3. Isolation and identification of cyclitols in carob pods (Ceratonia siliqua L.)

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