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

<div>Color assessment of initial and roasted carob pod powders.</div>

Journal of Food Quality

Figure 5: Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (<i>Ceratonia siliqua</i> L.) 