Physicochemical and Sensory Profiling of Carob Flour and Effects of Its Incorporation on Quality Characteristics of Wheat-Based Biscuits
- DOI
- 10.3390/foods15162785
- Published
- 2026-08-08
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15162785,
title = {Physicochemical and Sensory Profiling of Carob Flour and Effects of Its Incorporation on Quality Characteristics of Wheat-Based Biscuits},
author = {Fatima Zohra Makhlouf and Jesús García Zorrilla and Maria Smati and Amina Bramki and José M. Igartuburu and Antonella Pasqualone and Giacomo Squeo and Francesco Caponio},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15162785},
url = {https://doi.org/10.3390/foods15162785}
}RIS
TY - JOUR TI - Physicochemical and Sensory Profiling of Carob Flour and Effects of Its Incorporation on Quality Characteristics of Wheat-Based Biscuits AU - Fatima Zohra Makhlouf AU - Jesús García Zorrilla AU - Maria Smati AU - Amina Bramki AU - José M. Igartuburu AU - Antonella Pasqualone AU - Giacomo Squeo AU - Francesco Caponio PY - 2026 JO - Foods DO - 10.3390/foods15162785 UR - https://doi.org/10.3390/foods15162785 ER -
APA
Makhlouf, F. Z., Zorrilla, J. G., Smati, M., Bramki, A., Igartuburu, J. M., Pasqualone, A., Squeo, G., & Caponio, F. (2026). Physicochemical and Sensory Profiling of Carob Flour and Effects of Its Incorporation on Quality Characteristics of Wheat-Based Biscuits. Foods. https://doi.org/10.3390/foods15162785
Source records
- crossref · retrieved 2026-09-26T16:48:41.943Z