Combrzyński, M.; Soja, J.; Staniak, M.; Biernacka, B.; Wojtunik-Kulesza, K.; Gancarz, M.; Oniszczuk, T.; Kręcisz, M.; Szponar, J.; Oniszczuk, A.
Influence of Extrusion Cooking Parameters on Antioxidant Activity and Physical Properties of Potato-Based Snack Pellets Enriched with Cricket Powder. Molecules 2025, 30, 4612.
https://doi.org/10.3390/molecules30234612
AMA Style
Combrzyński M, Soja J, Staniak M, Biernacka B, Wojtunik-Kulesza K, Gancarz M, Oniszczuk T, Kręcisz M, Szponar J, Oniszczuk A.
Influence of Extrusion Cooking Parameters on Antioxidant Activity and Physical Properties of Potato-Based Snack Pellets Enriched with Cricket Powder. Molecules. 2025; 30(23):4612.
https://doi.org/10.3390/molecules30234612
Chicago/Turabian Style
Combrzyński, Maciej, Jakub Soja, Michał Staniak, Beata Biernacka, Karolina Wojtunik-Kulesza, Marek Gancarz, Tomasz Oniszczuk, Magdalena Kręcisz, Jarosław Szponar, and Anna Oniszczuk.
2025. "Influence of Extrusion Cooking Parameters on Antioxidant Activity and Physical Properties of Potato-Based Snack Pellets Enriched with Cricket Powder" Molecules 30, no. 23: 4612.
https://doi.org/10.3390/molecules30234612
APA Style
Combrzyński, M., Soja, J., Staniak, M., Biernacka, B., Wojtunik-Kulesza, K., Gancarz, M., Oniszczuk, T., Kręcisz, M., Szponar, J., & Oniszczuk, A.
(2025). Influence of Extrusion Cooking Parameters on Antioxidant Activity and Physical Properties of Potato-Based Snack Pellets Enriched with Cricket Powder. Molecules, 30(23), 4612.
https://doi.org/10.3390/molecules30234612
