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Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

dc.contributor.authorHöglund, Evelina
dc.contributor.authorEliasson, Lovisa
dc.contributor.authorOliveira, Gabriel
dc.contributor.authorAlmli, Valerie Lengard
dc.contributor.authorSozer, Nesli
dc.contributor.authorAlminger, Marie
dc.date.accessioned2018-06-27T11:21:23Z
dc.date.available2018-06-27T11:21:23Z
dc.date.created2018-05-08T14:07:05Z
dc.date.issued2018
dc.identifier.citationLebensmittel-Wissenschaft + Technologie. 2018, 92 422-428.nb_NO
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/11250/2503266
dc.language.isoengnb_NO
dc.titleEffect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudatesnb_NO
dc.title.alternativeEffect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudatesnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionsubmittedVersion
dc.source.pagenumber422-428nb_NO
dc.source.volume92nb_NO
dc.source.journalLebensmittel-Wissenschaft + Technologienb_NO
dc.identifier.doi10.1016/j.lwt.2018.02.042
dc.identifier.cristin1584160
dc.relation.projectNorges forskningsråd: 262308nb_NO
dc.relation.projectNorges forskningsråd: 247326nb_NO
dc.relation.projectNofima AS: 11246nb_NO
dc.relation.projectNofima AS: 201702nb_NO
cristin.unitcode7543,3,3,0
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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