Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic c...

Descripció completa

Guardat en:

Dades bibliogràfiques
Altres autors:	Muñoz-Bernal, Oscar A., de la Rosa, Laura A., Martinez Ruiz, Nina Del Rocio, Rodrigo Garcia, Joaquin, Alvarez-Parrilla, Emilio, Coria-Oliveros, Alma J., Subiría-Cueto, Carlos Rodrigo, Reyes-Vega, María de la Luz, Vazquez-Flores, Alma Angélica
Format:	Artículo
Idioma:	en_US
Publicat:	2024
Matèries:	grape pomace bioaccessibility sensory aceptance dietary fiber phenolic compunds info:eu-repo/classification/cti/6
Accés en línia:	https://doi.org/10.1186/s43014-024-00271-3 https://link.springer.com/article/10.1186/s43014-024-00271-3
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Sigues el primer a deixar un comentari!

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Ítems similars