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This study focused on the formulation of food products, based on sesame and carob. The possibility of developing blends from sesame paste and carob molasses, using molasses concentrations of 30, 40 and 50%, at 60, 70 and 80°Brix, respectively, has b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::542cdd0bb2a38d8f3525dc114c6afc7f
https://europepmc.org/articles/PMC6423243/
https://europepmc.org/articles/PMC6423243/
Publikováno v:
Journal of Food Science & Technology; Mar2019, Vol. 56 Issue 3, p1502-1509, 8p
