Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

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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Kolejni autorzy:	Muñoz-Bernal, Oscar A., de la Rosa, Laura A., Martinez Ruiz, Nina Del Rocio, Rodrigo Garcia, Joaquin, Alvarez-Parrilla, Emilio, Coria-Oliveros, Alma J., Subiría-Cueto, Carlos Rodrigo, Reyes-Vega, María de la Luz, Vazquez-Flores, Alma Angélica
Format:	Artículo
Język:	en_US
Wydane:	2024
Hasła przedmiotowe:	grape pomace bioaccessibility sensory aceptance dietary fiber phenolic compunds info:eu-repo/classification/cti/6
Dostęp online:	https://doi.org/10.1186/s43014-024-00271-3 https://link.springer.com/article/10.1186/s43014-024-00271-3
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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