Development of Chocolate-coated Grape Pomace Extrudates with Enhanced Antioxidant Activity and Sensory Acceptability

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SPIRE - Sciences Po Institutional REpository
Published
2026-02-03
Primary Topic
Food composition and properties
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article
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article

Development of Chocolate-coated Grape Pomace Extrudates with Enhanced Antioxidant Activity and Sensory Acceptability

Bindvi Arora, Akshath Jain, Prasoon Gunjan, Shruti Sethi et al.
SPIRE - Sciences Po Institutional REpository
Food composition and properties
article

Development of Chocolate-coated Grape Pomace Extrudates with Enhanced Antioxidant Activity and Sensory Acceptability

Bindvi Arora, Akshath Jain, Prasoon Gunjan, Shruti Sethi, Anurag Sourabh, Ch. Pallavi Sri Padma, Alka Joshi, Sindhu P. M.
article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Indian Council of Agricultural Research (IN)
Openalex Percentile: Top 66%
Food composition and properties
OpenAlex
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Development of Chocolate-coated Grape Pomace Extrudates with Enhanced Antioxidant Activity and Sensory Acceptability — Bindvi Arora, Akshath Jain, et al. · SPIRE - Sciences Po Institutional REpository (2026) | TGRS Research Map | TGRS