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1 Ergebnisse
1
Chemical, Technological, and Sensory Quality of Pasta and B..:
Jaqueline Menti Boff
;
Virgílio José Strasburg
;
Gabriel Tonin Ferrari
...
https://www.mdpi.com/2304-8158/11/23/3812. , 2022
Link:
https://doi.org/10.3390/foods11233812
RT Journal T1 <Title>Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:49e450ca7d534dc69df67c44719025c2&Exemplar=1&LAN=DE A1 Jaqueline Menti Boff A1 Virgílio José Strasburg A1 Gabriel Tonin Ferrari A1 Helena de Oliveira Schmidt A1 Vitor Manfroi A1 Viviani Ruffo de Oliveira PB MDPI AG YR 2022 K1 Vitis K1 grape flour K1 grape seed K1 breads K1 baking K1 noodles K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/11/23/3812 LK http://dx.doi.org/https://doi.org/10.3390/foods11233812 DO https://doi.org/10.3390/foods11233812 SF ELIB - SuUB Bremen
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