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Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach
Bursa, Kübra; Işık, Gökşen; Yıldırım, Ruşen Metin; Özülkü, Görkem; Kian-Pour, Nasim; Toker, Ömer Said; Gülcü, Mehmet; Palabıyık, İbrahim (Walter De Gruyter Gmbh, 2022)This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0-20%) was used for the partial substitution of wheat flour (40-50%) ...