Effects of white grape preparation on sensory quality of cookies

Publicado en línea: 08 dic 2016

Páginas: 84 - 88

DOI: https://doi.org/10.1515/acs-2016-0014

Palabras clave

grape skin pomace, sensory properties, cookies, overall acceptability

© 2016 Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.