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Advances in Biotechnology2024

PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY EVALUATION OF WHOLEMEAL FLOUR AND CARROT-ENRICHED BISCUITS: NUTRITIONAL AND CONSUMER IMPACT

Mihaela Cazacu, Monica Negrea, Ileana Cocan, Călin Jianu, Ducu Ştef · 24th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2024, Nano, Bio, Green and Space: Technologies for Sustainable Future, Vol 24, Issue 6.2

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Advances in Biotechnology2017

IMPROVING THE FUNCTIONAL AND SENSORY PROPERTIES OF BISCUITS BY ADDITION OF GRAPE POMACE

Cristina Gaita, Ersilia Alexa, Andrei Catargiu, Adrian Rivis, Mariana-Atena Poiana · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIgrape pomace butter biscuits phenolic compounds sensory properties functional value

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