Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder-Reference-Cited by-同舟云学术

Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder

Published:2021-10-11 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LOU Wenjuan¹^ORCID,ZHOU Haixu²,LI Bo²,NATALIYA Grevtseva³

Affiliation:

1. Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, China

2. Henan Institute of Science and Technology, China; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, China

3. Kharkov State University of Food Technology and Trade, Ukraine

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

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4. Effects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit;Aksoylu Z.;Journal of Food Quality,2015

5. Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation;Al-Ansi W.;Food Chemistry,2021

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