@article{lou_zhou_li_nataliya_2022,  title={Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder},  volume={42},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.78421},  DOI={10.1590/fst.78421},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={LOU, Wenjuan and ZHOU, Haixu and LI, Bo and NATALIYA, Grevtseva},  year={2022},  pages={e78421} }