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Journal: Foods, 2021
Volume: 10
Number: 694
Article:
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
Authors:
by
Joanna Tkaczewska, Piotr Kulawik, Małgorzata Morawska-Tota, Marzena Zając, Paulina Guzik, Łukasz Tota, Paulina Pająk, Robert Duliński, Adam Florkiewicz and Władysław Migdał
Link:
https://www.mdpi.com/2304-8158/10/4/694
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