Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and t...

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Detalles Bibliográficos
Autores principales: Tolve, Roberta, Simonato, Barbara, Rainero, Giada, Bianchi, Federico, Rizzi, Corrado, Cervini, Mariasole, Giuberti, Gianluca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823311/
https://www.ncbi.nlm.nih.gov/pubmed/33401782
http://dx.doi.org/10.3390/foods10010075

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823311/
https://www.ncbi.nlm.nih.gov/pubmed/33401782
http://dx.doi.org/10.3390/foods10010075

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