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Journal: Processes, 2026
Volume: 14
Number: 410
410
Article: Grape Pomace Flour as a Sustainable Ingredient in Cookie Formulation for Fiber, Free, and Bound Phenols Improvement
Authors: by Carlos E. Galindo-Corona, Gloria A. Martinez-Medina, Ricardo Gómez-García, Ayerim Y. Hernández-Almanza, Jorge Armando Meza-Velázquez, Martha Lizeth Quintana-Burciaga, Mariana Mesta-Corral, Cristian Torres-León and Nathiely Ramírez-Guzmán
Link: https://www.mdpi.com/2227-9717/14/3/410

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