Article Versions Notes

Boff JM, Strasburg VJ, Ferrari GT, de Oliveira Schmidt H, Manfroi V, de Oliveira VR. Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. Foods. 2022; 11(23):3812. https://doi.org/10.3390/foods11233812

Boff, Jaqueline Menti, Virgílio José Strasburg, Gabriel Tonin Ferrari, Helena de Oliveira Schmidt, Vitor Manfroi, and Viviani Ruffo de Oliveira. 2022. "Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour" Foods 11, no. 23: 3812. https://doi.org/10.3390/foods11233812

Boff, J. M., Strasburg, V. J., Ferrari, G. T., de Oliveira Schmidt, H., Manfroi, V., & de Oliveira, V. R. (2022). Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. Foods, 11(23), 3812. https://doi.org/10.3390/foods11233812