The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour
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DOI: 10.3390/foods14101677
Abstract: Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high sugar content and the presence of undesirable compounds such as… read more here.
Keywords: sourdough fermentation; effects sourdough; fermentation; roasted carob ... See more keywords