Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread
Developing a technology to produce functional bakery products with increased nutritional value, considering the constantly growing number of people who, for health reasons, are forced to follow functional food, poses a challenge to the food business. Which encouraged to investigate the possibility o...
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| Format: | Article |
| Language: | English |
| Published: |
Food Technology Research Institute, ARC
2023-03-01
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| Series: | Food Technology Research Journal |
| Subjects: | |
| Online Access: | https://ftrj.journals.ekb.eg/article_290489.html |
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