Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings

The aim of this study was to develop a new cocoa and carob based pastry filling and explore the influences of carob flour and carob gum on the rheological and textural properties, specifically (i) the effect of increasing the amount of carob flour and (ii) the effect of carob bean gum naturally pres...

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Detalles Bibliográficos
Autores principales: Benković, Maja, Bosiljkov, Tomislav, Semić, Amela, Ježek, Damir, Srečec, Siniša
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406404/
https://www.ncbi.nlm.nih.gov/pubmed/30759835
http://dx.doi.org/10.3390/foods8020066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406404/
https://www.ncbi.nlm.nih.gov/pubmed/30759835
http://dx.doi.org/10.3390/foods8020066

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