Chemical, technological, and sensory quality of pasta and bakery products made with the addition of grape pomace flour

HIGHLIGHTS

• who: Jaqueline Menti Boff et al. from the Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil have published the Article: Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour, in the Journal: Foods 2022, 11, 3812. of /2022/
• what: The aim of this study was to evaluate the influence of the addition of different percentages of grape (GP) on the and characteristics in pasta and bakery products.
• how: For Sant`Anna et_al the . . .
  

   

  

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