Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
Betul Gizem Acan, Mahmut Kılıçlı, Kubra Bursa, Ömer Said Toker, İbrahim Palabıyık, Mehmet Gülcü, Mustafa Yaman, Recep Güneş, Nevzat Konar
Topics & Concepts
PomaceFood scienceChemistryIngredientSugarSpreadabilityFood Chemistry and Fat AnalysisMicroencapsulation and Drying ProcessesMeat and Animal Product Quality