Integration of <i>Vitis vinifera</i> By-Product Powder into Sponge Cake to Create Innovative Functional Food with Improved Physical, Quality and Sensory Characteristics.

Foods · 2026 · PMC12940031 · PMID 41750862

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a decreasing trendno p-value reported

Most sensory characteristics showed a decreasing trend with increasing tescovine powder integration from 3% to 10% in the pastries analyzed.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Integration of &lt;i&gt;Vitis vinifera&lt;/i&gt; By-Product Powder into Sponge Cake to Create Innovative Functional Food with Improved Physical, Quality and Sensory Characteristics.

The sentences

Integration of <i>Vitis vinifera</i> By-Product Powder into Sponge Cake to Create Innovative Functional Food with Improved Physical, Quality and Sensory Characteristics.