@article{lou_zhou_li_nataliya_2022, title={Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder}, volume={42}, ISSN={0101-2061}, url={https://doi.org/10.1590/fst.78421}, DOI={10.1590/fst.78421}, journal={Food Science and Technology}, publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos}, author={LOU, Wenjuan and ZHOU, Haixu and LI, Bo and NATALIYA, Grevtseva}, year={2022}, pages={e78421} }