Combrzyński, M.; Soja, J.; Oniszczuk, T.; Wojtunik-Kulesza, K.; Kręcisz, M.; Mołdoch, J.; Biernacka, B.
The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets. Appl. Sci. 2025, 15, 5112.
https://doi.org/10.3390/app15095112
AMA Style
Combrzyński M, Soja J, Oniszczuk T, Wojtunik-Kulesza K, Kręcisz M, Mołdoch J, Biernacka B.
The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets. Applied Sciences. 2025; 15(9):5112.
https://doi.org/10.3390/app15095112
Chicago/Turabian Style
Combrzyński, Maciej, Jakub Soja, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Magdalena Kręcisz, Jarosław Mołdoch, and Beata Biernacka.
2025. "The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets" Applied Sciences 15, no. 9: 5112.
https://doi.org/10.3390/app15095112
APA Style
Combrzyński, M., Soja, J., Oniszczuk, T., Wojtunik-Kulesza, K., Kręcisz, M., Mołdoch, J., & Biernacka, B.
(2025). The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets. Applied Sciences, 15(9), 5112.
https://doi.org/10.3390/app15095112
