Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins-Reference-Cited by-同舟云学术

Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

Published:2016-09-20 Issue:2 Volume:15 Page:143-157
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Bender Ana B. B.¹,Speroni Caroline S.¹,Salvador Paulo R.²,Loureiro Bruno B.²,Lovatto Naglezi M.²,Goulart Fernanda R.²,Lovatto Marlene T.³,Miranda Martha Z.⁴,Silva Leila P.²,Penna Neidi G.¹

Affiliation:

1. Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, RS, Brazil

2. Department of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil

3. Polytechnic College, Federal University of Santa Maria, Santa Maria, RS, Brazil

4. Brazilian Agricultural Research Company (EMBRAPA Wheat) - Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA Trigo), Passo Fundo, RS, Brazil

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2016.1225535

Reference35 articles.

1. Performance of potato peels in muffins and cookies

2. Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

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