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CyTA - Journal of Food Volume 19, 2021 - Issue 1
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Research Article

The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

Influencia de la adición de polvo de orujo de vino Cabernet Sauvignon en las propiedades reológicas y microestructurales de la masa de trigo

Wenjuan Loua School of Food Science, Henan Institute of Science and Technology, Xinxiang, China;b Department of Milk and Meat Technology, Sumy National Agrarian University, Sumy, UkraineView further author information
,
Bo Lia School of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4543-0090View further author information
ORCID Icon &
Grevtseva Nataliyab Department of Milk and Meat Technology, Sumy National Agrarian University, Sumy, Ukraine;c Department of Bakery, Confectionary, Pasta and Food Concentrates Technology, Kharkov State University of Food Technology and Trade, Kharkov, UkraineView further author information
Pages 751-761 | Received 21 May 2021, Accepted 11 Sep 2021, Published online: 05 Oct 2021

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