Effect of composition and processing conditions on selected properties of potato-based pellets and microwave-expanded Snacks supplemented with fresh beetroot pulp

• Autorzy: Lisiecka K. , Wojtowicz A. , Sujak A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2021
• Tom: 71
• Numer: 2
• Opis fizyczny: p.211-224,fig.,ref.

Twórcy

autor

Lisiecka K.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Wojtowicz A.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Sujak A.

• Department of Biosystems Engineering, University of Life Sciences in Poznan, Wojska Polskiego 50, 60-637 Poznan, Poland

Identyfikatory

DOI

10.31883/pjfns/138321