Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters

• Autorzy: Zelazinski T. , Ekielski A. , Siwek A. , Dardzinski L.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2017
• Tom: 16
• Numer: 3
• Opis fizyczny: p.247-254,fig.,ref.

Twórcy

autor

Zelazinski T.

• Department of Production Management and Engineering, Warsaw University of Life Sciences – SGGW, Nowoursynowska 164, 02-787 Warsaw, Poland

autor

Ekielski A.

• Department of Production Management and Engineering, Warsaw University of Life Sciences – SGGW, Nowoursynowska 164, 02-787 Warsaw, Poland

autor

Siwek A.

• Food Technology and Gastronomy Institute, Lomza State University of Applied Sciences, Akademicka 14, 18-400 Lomza, Poland

autor

Dardzinski L.

• Food Technology and Gastronomy Institute, Lomza State University of Applied Sciences, Akademicka 14, 18-400 Lomza, Poland

Identyfikatory

DOI

10.17306/J.AFS.0487