Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

BACKGROUND: Grape pomace (GP), a wine‐making by‐product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS: In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0,...

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Detalles Bibliográficos
Autores principales: Rainero, Giada, Bianchi, Federico, Rizzi, Corrado, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd. 2021
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298127/
https://www.ncbi.nlm.nih.gov/pubmed/34676540
http://dx.doi.org/10.1002/jsfa.11596

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298127/
https://www.ncbi.nlm.nih.gov/pubmed/34676540
http://dx.doi.org/10.1002/jsfa.11596

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