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Journal of Food Quality
Volume 2017, Article ID 5028150, 7 pages
https://doi.org/10.1155/2017/5028150
Research Article

Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

1Department of Food Engineering, University of Mersin, Ciftlikkoy, 33343 Mersin, Turkey
2Department of Gastronomy and Culinary Arts, Toros University, Yenişehir, 33140 Mersin, Turkey

Correspondence should be addressed to Sema Aydın; moc.liamtoh@59nidya_ames

Received 3 July 2016; Revised 5 October 2016; Accepted 30 October 2016; Published 12 January 2017

Academic Editor: Angel A. Carbonell-barrachina

Copyright © 2017 Sema Aydın and Yüksel Özdemir. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Sema Aydın and Yüksel Özdemir, “Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children,” Journal of Food Quality, vol. 2017, Article ID 5028150, 7 pages, 2017. https://doi.org/10.1155/2017/5028150.