Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour
Current study analyzes a breakfast cereal with partial replacement of corn grits by the flour of grape seeds and peels from the residues of the wine industry. Residues (peels and seeds) of grape varieties ‘Isabel’ and ‘Bordô’ were dried in an air circulation oven at 85°C for 6 hours to obtain the fl...
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| Publicado no: | Acta Scientiarum. Technology |
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| Principais autores: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Estadual de Maringá
2013
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=303228846004 |
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