From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation

Tolga Kağan Tepe, Fadime Begüm Tepe

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DOI: 10.1002/fsn3.72008
Published: 2026-06
Container: Food Science & Nutrition
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72008,
  title = {From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation},
  author = {Tolga Kağan Tepe and Fadime Begüm Tepe},
  year = {2026},
  journal = {Food Science \&amp; Nutrition},
  doi = {10.1002/fsn3.72008},
  url = {https://doi.org/10.1002/fsn3.72008}
}

RIS

TY  - JOUR
TI  - From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation
AU  - Tolga Kağan Tepe
AU  - Fadime Begüm Tepe
PY  - 2026
JO  - Food Science &amp; Nutrition
DO  - 10.1002/fsn3.72008
UR  - https://doi.org/10.1002/fsn3.72008
ER  -

APA

Tepe, T. K., & Tepe, F. B. (2026). From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation. Food Science & Nutrition. https://doi.org/10.1002/fsn3.72008

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crossref · retrieved 2026-09-25T16:19:14.922Z