TY  - JOUR 
T1  - Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder
JO  - Food Science and Technology
A1  - LOU, Wenjuan
A1  - ZHOU, Haixu
A1  - LI, Bo
A1  - NATALIYA, Grevtseva
SN  - 0101-2061
UL  - 10.1590/fst.78421
VL  - 42 
Y1  - 2022
PB  - Brasil 
ER  -