Mohamed Ahmed, I.A.; AlJuhaimi, F.Y.; Özcan, M.M.; Uslu, N.; Karrar, E.
The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (Ceratonia siliqua L.) Fruit Powder. Processes 2024, 12, 1990.
https://doi.org/10.3390/pr12091990
AMA Style
Mohamed Ahmed IA, AlJuhaimi FY, Özcan MM, Uslu N, Karrar E.
The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (Ceratonia siliqua L.) Fruit Powder. Processes. 2024; 12(9):1990.
https://doi.org/10.3390/pr12091990
Chicago/Turabian Style
Mohamed Ahmed, Isam A., Fahad Y. AlJuhaimi, Mehmet Musa Özcan, Nurhan Uslu, and Emad Karrar.
2024. "The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (Ceratonia siliqua L.) Fruit Powder" Processes 12, no. 9: 1990.
https://doi.org/10.3390/pr12091990
APA Style
Mohamed Ahmed, I. A., AlJuhaimi, F. Y., Özcan, M. M., Uslu, N., & Karrar, E.
(2024). The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (Ceratonia siliqua L.) Fruit Powder. Processes, 12(9), 1990.
https://doi.org/10.3390/pr12091990
