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Journal: Fermentation, 2023
Volume: 9
Number: 748
748
Article: Formulation of a Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features
Authors: by Donatella Restuccia, Luigi Esposito, Umile Gianfranco Spizzirri, Maria Martuscelli, Paolino Caputo, Cesare Oliviero Rossi, Maria Lisa Clodoveo, Roberta Pujia, Elisa Mazza, Arturo Pujia, Tiziana Montalcini and Francesca Aiello
Link: https://www.mdpi.com/2311-5637/9/8/748

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