Open AccessStability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process
Author(s) -
Shabana Bibi,
Kowalski Rj,
S Zhang,
Ganjyal Gm,
Zhu Mj
Publication year - 2017
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000680
Subject(s) - pomace , extrusion , food science , process (computing) , extrusion cooking , process engineering , microbiology and biotechnology , chemistry , materials science , computer science , biology , engineering , metallurgy , operating system