Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

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

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2019
• Tom: 33
• Numer: 3
• Opis fizyczny: p.363-371,fig.,ref.

Twórcy

autor

Oniszczuk T.

• 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

Combrzynski M.

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

autor

Mitrus 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

Matysiak A.

• Pol-Foods Sp.z o.o., Kolejowa 1D, 19-335 Prostki, 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

Oniszczuk A.

• Department of Inorganic Chemistry, Medical University of Lublin, Chodzki 4a (Collegium Pharmaceuticum), 20-093 Lublin, Poland

Identyfikatory

DOI

10.31545/intagr/110842