Use of blackcurrant and chokeberry press residue in snack products
, , , y
16 mar 2019
Acerca de este artículo
Publicado en línea: 16 mar 2019
Páginas: 13 - 19
DOI: https://doi.org/10.2478/pjct-2019-0003
Palabras clave
© 2019 Wioletta Drożdż et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Drożdż, Wioletta
Wroclaw University of Environmental and Life Science, Department of Food Storage and TechnologyWroclaw, Poland
Boruczkowska, Hanna
Wroclaw University of Environmental and Life Science, Department of Food Storage and TechnologyWroclaw, Poland
Boruczkowski, Tomasz
Wroclaw University of Environmental and Life Science, Department of Human NutritionWroclaw, Poland
Tomaszewska-Ciosk, Ewa
Wroclaw University of Environmental and Life Science, Department of Food Storage and TechnologyWroclaw, Poland
Zdybel, Ewa
Wroclaw University of Environmental and Life Science, Department of Food Storage and TechnologyWroclaw, Poland