Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace
The article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets. In the recipe based on potato starch, pomace from apples, chokeberries, pumpkin, nig...
| Главные авторы: | , , , , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
MDPI AG
2024-09-01
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| Серии: | Applied Sciences |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2076-3417/14/19/8754 |