Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics. [electronic resource]
Producer: 20170523Description: 3047-57 p. digitalISSN:- 1097-0010
- Beverages -- adverse effects
- Crops, Agricultural -- chemistry
- Dairy Products -- adverse effects
- Dietary Fiber -- analysis
- Fabaceae -- chemistry
- Food Handling
- Food Preferences -- ethnology
- Food Quality
- Fruit -- chemistry
- Galactans -- chemistry
- Hot Temperature
- Humans
- Lebanon
- Maillard Reaction
- Mannans -- chemistry
- Non-Nutritive Sweeteners -- chemistry
- Nutritive Value
- Odorants
- Plant Gums -- chemistry
- Sensation
- Species Specificity
- Sucrose -- analogs & derivatives
- Taste
- Viscosity
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Publication Type: Comparative Study; Journal Article
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