The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage
The aim of the study was to evaluate the physical, chemical and sensory properties of novel snacks gained from pellets composed of Jerusalem artichoke flour with the addition of cranberry, chokeberry and blackcurrant juice powders (after extrusion) fried or microwaved during 5-week storage. In ready...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/16/5603 |