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Tkaczewska J, Kulawik P, Morawska-Tota M, et al. 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)doi: 10.3390/foods10040694.
Tkaczewska, J., Kulawik, P., Morawska-Tota, M., Zając, M., Guzik, P., Tota, �. �., 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 (Basel, Switzerland), 10(4), . https://doi.org/10.3390/foods10040694
Tkaczewska, Joanna, et al. "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 (Basel, Switzerland) vol. 10,4 (2021). doi: 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. 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 Mar 24;10(4). doi: 10.3390/foods10040694. PMID: 33805151; PMCID: PMC8064058.
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