Modelling and optimization of the drying process of a healthy snack bar made of by-products of grape and tomato pomaces.

Rocío Santiago (Student)
Silva, C. (Co-supervisor)
Ramos, I. N. (Supervisor)

Activity: Supervision

Description

under the program European Master of Science in Food Science, Technology and Business (BiFTec)

Period	1 Mar 2020 → 31 Oct 2020
Degree of Recognition	Master

Keywords

Modelling
grape
tomato
by-product
pomace
snack