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article pdf uploaded. | 27 September 2024 17:02 CEST | Version of Record | https://www.mdpi.com/2076-3417/14/19/8754/pdf |
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article pdf uploaded. | 27 September 2024 17:02 CEST | Version of Record | https://www.mdpi.com/2076-3417/14/19/8754/pdf |
Soja, J.; Combrzyński, M.; Oniszczuk, T.; Gancarz, M.; Oniszczuk, A. Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace. Appl. Sci. 2024, 14, 8754. https://doi.org/10.3390/app14198754
Soja J, Combrzyński M, Oniszczuk T, Gancarz M, Oniszczuk A. Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace. Applied Sciences. 2024; 14(19):8754. https://doi.org/10.3390/app14198754
Chicago/Turabian StyleSoja, Jakub, Maciej Combrzyński, Tomasz Oniszczuk, Marek Gancarz, and Anna Oniszczuk. 2024. "Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace" Applied Sciences 14, no. 19: 8754. https://doi.org/10.3390/app14198754