Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies
The purpose of the present study was to evaluate the effects of partially replacing wheat flour with bilberry (BIPP) and blackcurrant (BCPP) pomace powders at 2.5%, 5%, and 10% levels on dough texture and rheology and on the proximate composition, color, titratable acidity, pH, spread ratio, total p...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/10/5247 |
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