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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| Άλλοι συγγραφείς: | , , , , , , , , |
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| Μορφή: | Artículo |
| Γλώσσα: | en_US |
| Έκδοση: |
2024
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| Θέματα: | |
| Διαθέσιμο Online: | https://doi.org/10.1186/s43014-024-00271-3 https://link.springer.com/article/10.1186/s43014-024-00271-3 |
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