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...

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Manylion Llyfryddiaeth
Awduron Eraill:	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
Fformat:	Artículo
Iaith:	en_US
Cyhoeddwyd:	2024
Pynciau:	grape pomace bioaccessibility sensory aceptance dietary fiber phenolic compunds info:eu-repo/classification/cti/6
Mynediad Ar-lein:	https://doi.org/10.1186/s43014-024-00271-3 https://link.springer.com/article/10.1186/s43014-024-00271-3
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Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

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