Sourdough bread: An alternative for the valorization of carob flour
Carob flour is a promising food ingredient rich in high-value nutritional bio-compounds, but its high sugar content limits its application in traditional bread making, especially given the growing concern over obesity and diet-related health issues among consumers and manufacturers. In this study, w...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2025-12-01
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| coleção: | Applied Food Research |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2772502225008509 |
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