Konu "Digestibility" için listeleme
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Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
(Elsevier, 2021)In this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and ...