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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

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

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