Characterization and possible valorization of grape skin in extruded crisps
Grape skin byproduct valorization in extrudates for human nutrition is a great opportunity with many health, environmental, and economic benefits. This paper explored the impact of red and white grape skins on corn flour and extruded crisp quality. Flour mixtures composition was assessed along with...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001868 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|