The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough-Reference-Cited by-同舟云学术

The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

Published:2021-01-01 Issue:1 Volume:19 Page:751-761
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Lou Wenjuan¹²,Li Bo¹^ORCID,Nataliya Grevtseva²³

Affiliation:

1. School of Food Science, Henan Institute of Science and Technology, Xinxiang, China

2. Department of Milk and Meat Technology, Sumy National Agrarian University, Sumy, Ukraine

3. Department of Bakery, Confectionary, Pasta and Food Concentrates Technology, Kharkov State University of Food Technology and Trade, Kharkov, Ukraine

Funder

Innovation Scientists and Technicians Troop Construction

Innovation Scientists and Technicians Troop Construction Projects of Henan Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1981458

Reference59 articles.

1. Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size

2. Using of hazelnut testa as a source of dietary fiber in breadmaking

3. Nature of the condensed tannins present in the dietary fibre fractions in foods

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