Enhancing Carob Flour (Ceratonia Siliqua L.) for By-Product Utilization in Food Industries: Carob Syrup Production, Functional Profiling and Application

AuthID
 P-019-V26
10
Author(s)
Vilas-Boas, AM
·
Brassesco, ME
·
Quintino, AC
·
Medronho, B
·
Silva, B
·
Azevedo, M
·
Pintado, M
Document Type
Article
Year published
2026
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 404, Pages: 112767 (11)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-105012597843
Wos: WOS:001564824200001
Source Identifiers
ISSN: 0260-8774
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