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Cited article:

Consumer acceptance and sensorial analysis of bread with grape seed flour

Oana Bianca Oprea, Liviu Gaceu

E3S Web of Conf., 215 (2020) 01005

Published online: 2020-12-02

DOI: https://doi.org/10.1051/e3sconf/202021501005

This article has been cited by the following article(s):

Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications

Angélica Almanza-Oliveros, Israel Bautista-Hernández, Cecilia Castro-López, Pedro Aguilar-Zárate, Zahidd Meza-Carranco, Romeo Rojas, Mariela R. Michel and Guillermo Cristian G. Martínez-Ávila
Foods 13 (4) 580 (2024)
https://doi.org/10.3390/foods13040580