Grape pomace skins and the effects of its inclusion in the technological properties of muffins.

Grape pomace skins and the effects of its inclusion in the technological properties of muffins.

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Bibliographic Details
Main Authors: BENDER, A. B. B., SPERONI, C. S., SALVADOR, P. R., LOUREIRO, B. B., LOVATTO, N. M., GOULART, F. R., LOVATTO, M. T., MIRANDA, M. Z. de, SILVA, L. P., PENNA, N. G.
Other Authors: ANA B. B. BENDER, UFSM; CAROLINE S. SPERONI, UFSM; PAULO R. SALVADOR, UFSM; BRUNO B. LOUREIRO, UFSM; NAGLEZI M. LOVATTO, UFSM; FERNANDA R. GOULART, UFSM; MARLENE T. LOVATTO, UFSM; MARTHA ZAVARIZ DE MIRANDA, CNPT; LEILA P. SILVA, UFSM; NEIDI G. PENNA, UFSM.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2018-01-06
Subjects:Panificação, Dietary fiber, Sensory evaluation, Baked goods, Grape Pomace,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084433
http://dx.doi.org/10.1080/15428052.2016.1225535
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