Article Versions Notes

Esposito L, Casolani N, Ruggeri M, Spizzirri UG, Aiello F, Chiodo E, Martuscelli M, Restuccia D, Mastrocola D. Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product. Foods. 2024; 13(17):2815. https://doi.org/10.3390/foods13172815

Esposito, Luigi, Nicola Casolani, Marco Ruggeri, Umile Gianfranco Spizzirri, Francesca Aiello, Emilio Chiodo, Maria Martuscelli, Donatella Restuccia, and Dino Mastrocola. 2024. "Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product" Foods 13, no. 17: 2815. https://doi.org/10.3390/foods13172815

Esposito, L., Casolani, N., Ruggeri, M., Spizzirri, U. G., Aiello, F., Chiodo, E., Martuscelli, M., Restuccia, D., & Mastrocola, D. (2024). Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product. Foods, 13(17), 2815. https://doi.org/10.3390/foods13172815