The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces
Teresa Witczak, A. Stępień, Dorota Gumul, Mariusz Witczak, Grzegorz Fiutak, Tomasz Zięba
Topics & Concepts
ExtrusionChemistryVitrificationWater activityRelative humidityGlass transitionHumidityComposition (language)Food scienceWarehouseWater contentMaterials scienceThermodynamicsComposite materialOrganic chemistryPolymerPhysicsBusinessEngineeringGeotechnical engineeringPhilosophyMarketingMedicineLinguisticsAndrologyFreezing and Crystallization ProcessesMicroencapsulation and Drying ProcessesFood composition and properties