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Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies
Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was use...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2017
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5495738/ https://ncbi.nlm.nih.gov/pubmed/28720967 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2649-x |
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