Normal view MARC view ISBD view

Utilization of carob pods in the production of alternative to cocoa powder [electronic resource].

By:

Youssef, S.M

Contributor(s):

Language: English Summary language: Arabic Description: p.151- 159Other title:

الاستفادة من قرون الخروب فى انتاج بديل لمسحوق الكاكاو.‪‪‪‪‪ [Added title page title]

Uniform titles:

Arab universities journal of agricultural sciences, 2009 v. 17 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article

In: Arab universities journal of agricultural sciences 2009.v.17(1)Summary: Roasting process of carob pods at various temperatures for different times was carried oul 10 study lho effect of its process on the chemical constituents, minerals content, phenolic compounds and antioxidant activity. Volatile compounds were also determined for roasted carob powders.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes reference.

Roasting process of carob pods at various temperatures for different times was carried oul 10 study lho effect of its process on the chemical constituents, minerals content, phenolic compounds and antioxidant activity. Volatile compounds were also determined for roasted carob powders.

There are no comments on this title.

to post a comment.

Back to results

1 Utilization of carob pods in the production of alternative to cocoa powder
by Youssef, S.M.
2 Effect of drying process on phenolic compounds and total antioxidant activity of some medicinal and aromatic plants
by Moussa, M. E.