UTILIZATION OF CAROB PODS IN THE PRODUCTION OF ALTERNATIVE TO COCOA POWDER
Roasting process of carob pods at various temperatures for different times was carried out to study the effect of its process on the chemical constituents, minerals content, phenolic compounds and antioxidant activity. Volatile compounds were also determined for roasted carob powders. The obtained r...
Guardat en:
| Format: | Artigo |
|---|---|
| Idioma: | Árabe |
| Publicat: |
The Union of Arab Universities
2009-03-01
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| Col·lecció: | Arab Universities Journal of Agricultural Sciences |
| Matèries: | |
| Accés en línia: | https://ajs.journals.ekb.eg/article_14839_17380bb4128344de47e33c02d88b5dda.pdf |
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