2024
DOI: 10.3390/su162410947
|View full text |Cite
|
Sign up to set email alerts
|

The Concept of Utilizing Waste Generated During the Production of Crispbread for the Production of Corn-Based Snacks

Ewa Gondek,
Anna Kamińska-Dwórznicka,
Mateusz Stasiak
et al.

Abstract: During the production of crispbread, waste is generated, which, from its nutritional point of view, is a full-value food product. These are mechanically damaged slices that are not commercially available and are rejected at the sorting stage. The concept of its development was to use it to produce extruded corn snacks. Waste pieces of whole meal wheat crispbread were used for this research, and the final snack was produced using an extrusion method. The investigation of the final snack included the determinati… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 40 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?