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

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Author(s): 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.

Publication year: 2017

Types of publication: Journal article

Unit: Embrapa Wheat

Keywords: Baked goods, Dietary fiber, Grape Pomace, Panificação, Sensory evaluation

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