THE QUALITY OF FRIED SNACKS FORTIFIED WITH FIBER AND PROTEIN SUPPLEMENTS

Article English OPEN
Agnieszka Tajner Czopek ; Elżbieta Rytel ; Joanna Miedzianka ; Agnieszka kita ; Anna Pęksa (2010)
  • Publisher: HACCP Consulting
  • Journal: Potravinarstvo (issn: 1338-0230, eissn: 1337-0960)
  • Related identifiers: doi: 10.5219/54
  • Subject: potato snack, frying, bran, germ, protein preparation, physical properties | Nutrition. Foods and food supply | TX341-641

<div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 199.95pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-elemen... View more
Share - Bookmark