Effect of Temperature on Isobutyric Acid Loss during Roasting of Carob Kibble
- 1 October 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (10) , 4084-4087
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Evaluation of carob pod as a substrate for pullulan production byAureobasidium pullulansApplied Biochemistry and Biotechnology, 1995
- Production and purification of a sugar syrup from carob podsLWT, 1995
- Determination of chemical composition of carob pods by near‐infrared reflectance spectroscopyJournal of the Science of Food and Agriculture, 1993
- Sucrose syrup from carob podBiotechnology Letters, 1992
- Screening of carob bean yeasts. Chemical composition ofSchizosaccharomyces versatilis grown on aqueous carob extractBiotechnology Letters, 1985