THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS
<p>The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtained in the southern regions of Ukraine. T...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2018-07-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/945 |