Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder

In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to obtain three types of fortified pastry products: bis...

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Detalles Bibliográficos
Autores principales: Poiana, Mariana-Atena, Alexa, Ersilia, Radulov, Isidora, Raba, Diana-Nicoleta, Cocan, Ileana, Negrea, Monica, Misca, Corina Dana, Dragomir, Christine, Dossa, Sylvestre, Suster, Gabriel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487000/
https://www.ncbi.nlm.nih.gov/pubmed/37685172
http://dx.doi.org/10.3390/foods12173239

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487000/
https://www.ncbi.nlm.nih.gov/pubmed/37685172
http://dx.doi.org/10.3390/foods12173239

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