Carob (Ceratonia siliqua L.) flour as a functional ingredient in fresh wheat pasta: Effect on its technological and sensory properties, oral processing and in vitro health benefits.

No abstract is available for this paper.

• Publication year

  2025

• Venue

  Food Research International

• Publication date

  2025-12-01

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.1016/j.foodres.2025.117475PMID 41214974
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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