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Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
The aim of this study was to develop a new cocoa and carob based pastry filling and explore the influences of carob flour and carob gum on the rheological and textural properties, specifically (i) the effect of increasing the amount of carob flour and (ii) the effect of carob bean gum naturally pres...
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| 出版年: | Foods |
|---|---|
| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6406404/ https://ncbi.nlm.nih.gov/pubmed/30759835 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8020066 |
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