Impact of Roasting Temperature and Seed Presence on Carob Flour (Ceratonia Siliqua L.): Physical, Chemical, and Functional Properties

AuthID
 P-00Z-CGA
6
Author(s)
Brassesco, ME
·
Vilas-Boas, AM
·
Azevedo, M
·
Pintado, M
Tipo de Documento
Article in Press
Year published
2023
Publicado
in ACS FOOD SCIENCE & TECHNOLOGY, ISSN: 2692-1944
Volume: 3, Número: 11, Páginas: 1890-1902 (13)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85176786308
Wos: WOS:001141145500001
Source Identifiers
ISSN: 2692-1944
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