HIGHLIGHTS
- who: Roberta Tolve et al. from the Department of Biotechnology, University of Verona, Strada Le Grazie, Verona, Italy have published the article: Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties, in the Journal: Foods 2021, 75 of /2021/
- what: The outcomes of the research show that GPP inclusion influences the technological, nutritional, organoleptic properties of both doughinfluences and bread.the GPP addition improved
- how: The alveograph results are presented in Table 2.
SUMMARY
The inclusion of an ingredient rich in fiber could also strengthen . . .
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