Title:	Grape pomace skins and the effects of its inclusion in the technological properties of muffins.
Authors:	BENDER, A. B. B. SPERONI, C. S. SALVADOR, P. R. LOUREIRO, B. B. LOVATTO, N. M. GOULART, F. R. LOVATTO, M. T. MIRANDA, M. Z. de SILVA, L. P. PENNA, N. G.
Affiliation:	ANA B. B. BENDER, UFSM; CAROLINE S. SPERONI, UFSM; PAULO R. SALVADOR, UFSM; BRUNO B. LOUREIRO, UFSM; NAGLEZI M. LOVATTO, UFSM; FERNANDA R. GOULART, UFSM; MARLENE T. LOVATTO, UFSM; MARTHA ZAVARIZ DE MIRANDA, CNPT; LEILA P. SILVA, UFSM; NEIDI G. PENNA, UFSM.
Date Issued:	2017
Citation:	Journal of Culinary Science & Technology, v. 15, n. 2, p. 143-157, 2017.
Thesagro:	Panificação
NAL Thesaurus:	Dietary fiber Sensory evaluation Baked goods Grape Pomace
DOI:	http://dx.doi.org/10.1080/15428052.2016.1225535
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPT)