Potential of grape byproducts as functional ingredients in baked goods and pasta
Author:
Affiliation:
1. Faculty of Food EngineeringStefan cel Mare University of Suceava Suceava Romania
Funder
Ministry of Research and Innovation
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12597
Reference252 articles.
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2. Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume
3. Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel ( Vitis labrusca ) flour
4. Bound phenolics in foods, a review
5. Effects of grape pomace and grape seed flours on cookie quality
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