Carob Pulp Flour As an Innovative Source of Bioactive Molecules for the Preparation of High-Value-added Jellies

Umile Gianfranco Spizzirri, Luigi Esposito,Paolino Caputo,Maria Martuscelli, Martina Gaglianò,Maria Lisa Clodoveo, Giuseppina De Luca, Cesare Oliverio Rossi,Marco Savastano, Eva Scarcelli,Monica Rosa Loizzo,Donatella Restuccia,Francesca Aiello

Heliyon（2024）

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Carob pulp flour,jelly,active molecules,antioxidant,rheological,sensorial,hypoglycemic

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