Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
-
Englisch
- Bibliographic citation
-
Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents ; day:22 ; month:1 ; year:2024 ; pages:1-11
Journal of food science and technology ; (22.1.2024), 1-11
- Creator
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Karwacka, Magdalena
Galus, Sabina
Janowicz, Monika
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s13197-023-05906-w
- URN
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urn:nbn:de:101:1-2024040122033641887045
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
- 14.08.2025, 11:04 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Karwacka, Magdalena
- Galus, Sabina
- Janowicz, Monika
- SpringerLink (Online service)
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