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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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