DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTS-Reference-Cited by-同舟云学术

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DRIED VEGETABLES SNACKS – REVIEW OF THE PROCESS TECHNOLOGIES AND CONSUMPTION PREFERENCES AMONG STUDENTS

Published:2017-03-30 Issue:1 Volume:16 Page:191-199
ISSN:1899-5241
Container-title:Journal of Agribusiness and Rural Development
language:
Short-container-title:J. Agribus. Rural Dev.

Author:

Piwowar Arkadiusz, ,Teleszko Mirosława,Rychlik Magdalena

Publisher

Uniwersytet Przyrodniczy w Poznaniu (Poznan University of Life Sciences)

Subject

Applied Mathematics,General Mathematics

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of different spices on the bioactive compounds, antioxidant activity, and sensory qualities of kale crisps;International Journal of Food Science & Technology;2024-04-12

2. Modelling the Factors Influencing Polish Consumers’ Approach towards New Food Products on the Market;Sustainability;2023-02-03

3. Mathematical Estimation of the Energy, Nutritional and Health-Promoting Values of Multi-Layer Freeze-Dried Vegetable Snacks;Applied Sciences;2022-06-23

4. Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects;Toxin Reviews;2022-01-11

5. The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets;Foods;2021-01-10

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