00901naa a2200289 a 450000100080000000500110000800800410001902400570006010000210011724501230013826000090026165000160027065000180028665000170030465000230032165000180034470000190036270000200038170000200040170000190042170000190044070000190045970000220047870000170050070000170051777300770053420844332018-01-06       2017    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1080/15428052.2016.12255352DOI1 aBENDER, A. B. B.  aGrape pomace skins and the effects of its inclusion in the technological properties of muffins.h[electronic resource]  c2017  aBaked goods  aDietary fiber  aGrape Pomace  aSensory evaluation  aPanificação1 aSPERONI, C. S.1 aSALVADOR, P. R.1 aLOUREIRO, B. B.1 aLOVATTO, N. M.1 aGOULART, F. R.1 aLOVATTO, M. T.1 aMIRANDA, M. Z. de1 aSILVA, L. P.1 aPENNA, N. G.  tJournal of Culinary Science & Technologygv. 15, n. 2, p. 143-157, 2017.