Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Food Science and Technology (Brazil)

Volumn 35, Issue 4, 2015, Pages 750-756

  Karnopp, Ariadne Roberto ^a   Figueroa, Amanda Miléo ^a   Los, Paulo Ricardo ^a   Teles, Jéssica Cristine ^a   Simões, Deise Rosana Silva ^a   Barana, Ana Cláudia ^a   Kubiaki, Fernanda Taborda ^a   de Oliveira, João Guilherme Baggio ^a   Granato, Daniel ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Antioxidants; Dietary fibers; Response surface methodology; Sensory analysis

Indexed keywords

EID: 84951033395     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.0010     Document Type: Article

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