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
使用设计思维技术设计添加食品工业副产品的新型功能性食品的方案——针对身体活跃人群的具有抗氧化特性的零食案例研究
期刊:Foods
影响因子:4.7
doi:10.3390/foods10040694
Joanna Tkaczewska, Piotr Kulawik, Małgorzata Morawska-Tota, Marzena Zając, Paulina Guzik, Łukasz Tota, Paulina Pająk, Robert Duliński, Adam Florkiewicz, Władysław Migdał
