Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.)
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DOI: 10.1155/2017/4193672
Abstract: The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L.) obtained at different roasting temperatures. The roasted… read more here.
Keywords: pod powder; powder ceratonia; carob pod; ceratonia siliqua ... See more keywords