Article Versions Notes

Tkaczewska J, Kulawik P, Morawska-Tota M, Zając M, Guzik P, Tota Ł, Pająk P, Duliński R, Florkiewicz A, Migdał W. Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People. Foods. 2021; 10(4):694. https://doi.org/10.3390/foods10040694

Tkaczewska, Joanna, Piotr Kulawik, Małgorzata Morawska-Tota, Marzena Zając, Paulina Guzik, Łukasz Tota, Paulina Pająk, Robert Duliński, Adam Florkiewicz, and Władysław Migdał. 2021. "Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People" Foods 10, no. 4: 694. https://doi.org/10.3390/foods10040694

Tkaczewska, J., Kulawik, P., Morawska-Tota, M., Zając, M., Guzik, P., Tota, Ł., Pająk, P., Duliński, R., Florkiewicz, A., & Migdał, W. (2021). Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People. Foods, 10(4), 694. https://doi.org/10.3390/foods10040694