Accepted Manuscript The effect of phytosterols addition on the textural properties of extruded crisp bread Ewa Jakubczyk, Martyna Linde, Ewa Gondek, Anna Kamińska-Dwórznicka, Katarzyna Samborska, Aleksandra Antoniuk PII: S0260-8774(15)00312-X DOI: http://dx.doi.org/10.1016/j.jfoodeng.2015.07.013 Reference: JFOE 8246 To appear in: Journal of Food Engineering Received Date: 28 November 2014 Revised Date: 4 March 2015 Accepted Date: 13 July 2015 Please cite this article as: Jakubczyk, E., Linde, M., Gondek, E., Kamińska-Dwórznicka, A., Samborska, K., Antoniuk, A., The effect of phytosterols addition on the textural properties of extruded crisp bread, Journal of Food Engineering (2015), doi: http://dx.doi.org/10.1016/j.jfoodeng.2015.07.013 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.