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The purpose of this research was to improve the nutritional and sensory properties of butter biscuits by addition of grape pomace. The pomace derived from two grape varieties, Pinot Noir and Italian Riesling, was dried at 60пїЅC for 8 hours daily, three days in a row. In the butter biscuits recipe, the wheat flower was replaced with three doses of grape pomace (10, 20 and 30%) added in the form of powder. A control sample, without any addition of grape pomace, was also prepared. The biscuits were analyzed in terms...