Carob (Ceratonia siliqua L.) flour as a functional ingredient in fresh wheat pasta: Effect on its technological and sensory properties, oral processing and in vitro health benefits

Publication date: December 2025

Source: Food Research International, Volume 221, Part 3

Author(s): Susana Ribes, Héctor Gómez-Llorente, Laura Córdoba, Isabel Fernández-Segovia, Ana Albors, José M. Barat, Édgar Pérez-Esteve

Publication date: December 2025Source: Food Research International, Volume 221, Part 3Author(s): Susana Ribes, Héctor Gómez-Llorente, Laura Córdoba, Isabel Fernández-Segovia, Ana Albors, José M. Barat, Édgar Pérez-Esteve Read More