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Use of blackcurrant and chokeberry press residue in snack products Cover

Use of blackcurrant and chokeberry press residue in snack products

Green Sciences
Volume 21 (2019): Issue 1 (March 2019)
By: Wioletta Drożdż,  Hanna Boruczkowska,  Tomasz Boruczkowski,  Ewa Tomaszewska-Ciosk and  Ewa Zdybel  
Open Access
|Mar 2019

Authors

Wioletta Drożdż

wioletta.drozdz@upwr.edu.pl

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
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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: 4 issues per year
Keywords:
fruit press resid ues,
black chokeberry,
blackcurrant,
extrusion,
extruded snacks
Related subjects:
Industrial chemistry,
Biotechnology,
Chemical engineering,
Process engineering

© 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.

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