The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough
Grape seed powder (GSP), grape skin powder (GSKP), or grape pomace powder (GPP) was introduced as partial substitution for wheat flour (WF) with variable percentages by weight (0– 20 wt%), and the resultant addition effects on the rheological and microstructural properties were studied. GPP and GSP...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2021.1981458 |