Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleDynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development.AuthorsAydemir, Oğuz; Sarıcaoğlu, Furkan Türker; Atalar, İlyasPublicationJournal of Food Processing & Preservation, 2021, Vol 45, Issue 9, p1ISSN0145-8892Publication typeArticleDOI10.1111/jfpp.15739