Effect of extrusion-cooking conditions on the pasting properties of extruded white and red bean seeds

• Autorzy: Mitrus M. , Wojtowicz A. , Kocira S. , Kasprzycka A. , Szparaga A. , Oniszczuk T. , Combrzynski M. , Kupryaniuk K. , Matwijczuk A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2020
• Tom: 34
• Numer: 1
• Opis fizyczny: p.25-32,fig.,ref.

Twórcy

autor

Mitrus M.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Wojtowicz A.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Kocira S.

• Department of Machinery Exploitation and Production Process Management, University of Life Sciences in Lublin, Gleboka 28, 20-400 Lublin, Poland

autor

Kasprzycka A.

• Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4, 20-290 Lublin, Poland

autor

Szparaga A.

• Department of Agrobiotechnology, Koszalin University of Technology, Raclawicka 15-17, 75-620 Koszalin, Poland

autor

Oniszczuk T.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Combrzynski M.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Kupryaniuk K.

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31, 20-612 Lublin, Poland

autor

Matwijczuk A.

• Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

Identyfikatory

DOI

10.31545/intagr/116388