The effect of the incorporation of grape marc powder in ...
Fresh pasta was prepared with soft wheat flour (Triticum aestivum, 12 g/kg moisture, 98 g/kg protein), (Orquídea, Moinho Tondo, Brazil), water and different concentrations of grape marc powder. Fettuccini pastas were coded as FP0, FP25, FP50, FP75, according to the concentration of grape marc powder incorporation: 0 g/kg, 25 g/kg, 50 g/kg and ...