SanmartÃn, G.; Prieto, J.A.; Morard, M.; Estruch, F.; Blasco-GarcÃa, J.; Randez-Gil, F.
The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour. Foods 2025, 14, 1677.
https://doi.org/10.3390/foods14101677
AMA Style
SanmartÃn G, Prieto JA, Morard M, Estruch F, Blasco-GarcÃa J, Randez-Gil F.
The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour. Foods. 2025; 14(10):1677.
https://doi.org/10.3390/foods14101677
Chicago/Turabian Style
SanmartÃn, Gemma, Jose A. Prieto, Miguel Morard, Francisco Estruch, Josep Blasco-GarcÃa, and Francisca Randez-Gil.
2025. "The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour" Foods 14, no. 10: 1677.
https://doi.org/10.3390/foods14101677
APA Style
SanmartÃn, G., Prieto, J. A., Morard, M., Estruch, F., Blasco-GarcÃa, J., & Randez-Gil, F.
(2025). The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour. Foods, 14(10), 1677.
https://doi.org/10.3390/foods14101677