Consumer acceptance and sensorial analysis of bread with grape seed flour
Grape seed flour from grape marc, a waste product obtained during winemaking, was analyzed for use in bread production due to its potential health benefits. This study evaluated the consumer acceptance and physical properties of bread made with varying quantities of grape seed flour. Dough and bread...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/75/e3sconf_bft2020_01005.pdf |