Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level
In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M and S) and different addition levels (0, 3, 5, 7, 9...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2019-06-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/13283 |