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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,...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley & Sons, Ltd.
2021
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| Materias: | |
| 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 |