Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes

Published 2020 View Full Article

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Title
Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes
Authors
Keywords
Anthocyanins, Antioxidant capacity, Phenolics, Sensorial analysis, Vitis vinifera
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 109950
Publisher
Elsevier BV
Online
2020-08-09
DOI
10.1016/j.lwt.2020.109950

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