Effects of grape pomace and grape seed flours on cookie quality

Quality Assurance and Safety of Crops and Foods

Volumn 6, Issue 1, 2014, Pages 81-88

  Acun, S ^a   Gul H ^b  

^a AMASYA UNIVERSITY   (Turkey)

^b SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Dietary fibre; Total phenolic activity

Indexed keywords

ANTIOXIDANT ACTIVITIES; COOKIES QUALITY; DIETARY FIBRE; GRAPE POMACE; GRAPE SEEDS; SEED FLOUR; SPREAD RATIO; TOTAL PHENOLIC ACTIVITY; TOTAL PHENOLICS; WIDTH THICKNESS RATIO;

ANTIOXIDANTS;

EID: 84894028224     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.3920/QAS2013.0264     Document Type: Article

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