Nutritional characterization of carobs and traditional carob products
Author:
Affiliation:
1. Department of Chemistry; University of Cyprus; Nicosia Cyprus
2. State General Laboratory; Nicosia Cyprus
Funder
University of Cyprus
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.776/fullpdf
Reference30 articles.
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2. Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia siliqua L.) in Turkey;Biner;Food Chemistry,2007
3. Use of FTIR spectroscopy and chemometrics for the classification of carobs origin;Christou;Journal of Advanced Research,2018
4. Caffeine and Theobromine levels in cocoa and carob products;Craig;Journal of Food Science,1984
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