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

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Bibliographic Details
Main Author:	Ariadne Roberto Karnopp
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Subjects:	Agrociencias antioxidants Dietary fibers sensory analysis response surface methodology
Online Access:	Acceder al recurso
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