Now showing items 1-1 of 1

    • Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa) 

      Mom, María Pía; Romero, Stella Maris; Larumbe, Ada Gabriela; Iannone, Leopoldo; Comerio, Ricardo Mario; Santana Smersu, Camila Soledad; Simón, Mariano; Vaamonde, Graciela (Elsevier, 2020)
      Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including ...