Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions
Author:
Affiliation:
1. Faculty of Food Technology and Biotechnology Zagreb Croatia
2. Križevci College of Agriculture Križevci Croatia
3. Karlovac University of Applied Sciences Karlovac Croatia
Funder
Hrvatska Zaklada za Znanost
European Regional Development Fund
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1374
Reference44 articles.
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2. Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
3. [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration
4. Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)
5. Applications of natural ingredients in alcoholic drinks
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