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Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and

Nadine Srour1, Hamza Daroub1, Imad Toufeili1

  • 1Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107 2020, Beirut, Lebanon.

Journal of the Science of Food and Agriculture
|September 30, 2015
PubMed
Abstract

Keywords:
antioxidantcarob pod varietycarob-based dairy beveragedescriptive analysisroasted carob powder

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