A. Candemir

Valorisation of grape seed powder in Turkish noodle erişte: effects on phenolics, texture, and cooking performance

Erişte, a traditional Turkish noodle, is a fundamental food product derived from cereal and can be nutritionally enriched. This study utilised grape seed powder (GSP), a by-product of winemaking abundant in polyphenols and fibre, to substitute wheat flour at levels of 0% (control), 2.5%, 5%, 7.5%, and 10% (w/w of flour...