The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough [Electronic resource] / W. Lou, B. Li, N. Grevtseva //
Cyta-journal of food. - 2021. - Vol. 19, Issue 1. - С. 751-761. - DOI 10.1080/19476337.2021.1981458. Рубрики: Web of Science Scopus
Доп. точки доступа: Li, Bo Grevtseva, Nataliya , Переход по DOI