Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (<i>Ceratonia siliqua</i> L.)

<div>Roasting process of carob pulp.</div>

Journal of Food Quality

Figure 1: Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (<i>Ceratonia siliqua</i> L.) 