Use of blackcurrant and chokeberry press residue in snack products
Authors
Wioletta Drożdż
Wroclaw University of Environmental and Life Science, Department of Food Storage and Technology, Wroclaw, Poland
Hanna Boruczkowska
Wroclaw University of Environmental and Life Science, Department of Food Storage and Technology, Wroclaw, Poland
Tomasz Boruczkowski
Wroclaw University of Environmental and Life Science, Department of Human Nutrition, Wroclaw, Poland
Ewa Tomaszewska-Ciosk
Wroclaw University of Environmental and Life Science, Department of Food Storage and Technology, Wroclaw, Poland
Ewa Zdybel
Wroclaw University of Environmental and Life Science, Department of Food Storage and Technology, Wroclaw, Poland
DOI: https://doi.org/10.2478/pjct-2019-0003 | Journal eISSN: 3072-0389
Language: English
Page range: 13 - 19
Published on: Mar 16, 2019
Published by: West Pomeranian University of Technology, Szczecin
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Related subjects:
© 2019 Wioletta Drożdż, Hanna Boruczkowska, Tomasz Boruczkowski, Ewa Tomaszewska-Ciosk, Ewa Zdybel, published by West Pomeranian University of Technology, Szczecin
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.