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...

Fuld beskrivelse

Saved in:

Bibliografiske detaljer
Andre forfattere:	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
Sprog:	en_US
Udgivet:	2024
Fag:	grape pomace bioaccessibility sensory aceptance dietary fiber phenolic compunds info:eu-repo/classification/cti/6
Online adgang:	https://doi.org/10.1186/s43014-024-00271-3 https://link.springer.com/article/10.1186/s43014-024-00271-3
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Vær først til at give en kommentarø!

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

Lignende værker