Have a personal or library account? Click to login
Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition Cover

Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition

Open Access
|Dec 2023

Authors

Maciej Combrzynski

Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland

Beata Biernacka

Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland

Agnieszka Wojtowicz

Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland

Maciej Bakowski

maciej.bakowski@up.lublin.pl

Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Poland

Marcin Mitrus

Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland

Karolina Wojtunik-Kulesza

Department of Inorganic Chemistry, Medical University of Lublin, Poland

Anna Oniszczuk

Department of Inorganic Chemistry, Medical University of Lublin, Poland

Renata Rozylo

Department of Food Engineering and Machines, University of Life Sciences in Lublin, Poland
DOI: https://doi.org/10.2478/cipms-2023-0036 | Journal eISSN: 2300-6676 | Journal ISSN: 2084-980X
Language: English
Page range: 207 - 216
Submitted on: Jul 28, 2023
|
Accepted on: Oct 2, 2023
|
Published on: Dec 25, 2023
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2023 Maciej Combrzynski, Beata Biernacka, Agnieszka Wojtowicz, Maciej Bakowski, Marcin Mitrus, Karolina Wojtunik-Kulesza, Anna Oniszczuk, Renata Rozylo, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.