Effects of grape pomace and grape seed flours on cookie quality
Author:
Affiliation:
1. Suluova Vocational High School, Food Processing Department, Amasya University, 05500 Amasya, Turkey
2. Engineering Faculty, Food Engineering Department, Süleyman Demirel University, 32260 Isparta, Turkey
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0264
Reference26 articles.
1. Effects of Cumin and Ginger as Antioxidants on Dough Mixing Properties and Cookie Quality
2. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder
3. Characterization of cookies formulated with rice and black bean extruded flours
4. Determination of antibacterial effects and total phenolic contents of grape (Vitis viniferaL.) seed extracts
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