Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape Seed Flour

Journal article

Peer reviewed

Clifford HOYE and Carolyn F ROSS

Journal of food science, Vol.76(7), pp.S428-S436

2011

Handle:

https://hdl.handle.net/2376/104189

PMID: 22417561

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Fruit and vegetable industries

Cereal and baking product industries

11 Record Views

Title: Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape Seed Flour
Creators: Clifford HOYE - School of Food Science, Washington State Univ., Pullman, WA 99164, United States
Carolyn F ROSS - School of Food Science, Washington State Univ., Pullman, WA 99164, United States
Publication Details: Journal of food science, Vol.76(7), pp.S428-S436
Academic Unit: Food Science, School of
Publisher: Wiley; Hoboken, NJ
Identifiers: 99900546801501842
Language: English
Resource Type: Journal article