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

<div>Total polyphenol content (TPC).</div>

Journal of Food Quality

Figure 3: Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (<i>Ceratonia siliqua</i> L.) 